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Turkey Spaghetti Pie Recipe
Turkey Spaghetti Pie Recipe photo by Taste of Home

Turkey Spaghetti Pie Recipe

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This turkey-based entree is a tasty change from traditional spaghetti. Its saucy goodness really comes through when it's reheated on nights my husband and two active schoolboys need to eat in shifts. —Anita Cunningham of Blaine, Washington
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES: 6 servings


  • 6 ounces uncooked spaghetti
  • 5 tablespoons grated Parmesan cheese
  • 1/2 cup egg substitute
  • 3/4 pound lean ground turkey breast
  • 1 medium onion, chopped
  • 1/2 medium green pepper, chopped
  • 1-1/2 cups meatless spaghetti sauce
  • 1 cup (8 ounces) fat-free cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese

Nutritional Facts

One serving (1 wedge) equals 274 calories, 11 g fat (4 g saturated fat), 57 mg cholesterol, 710 mg sodium, 19 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch 1 vegetable


  1. Cook spaghetti according to package directions. Drain well and cool to room temperature. In a bowl, combine the spaghetti, Parmesan cheese and egg substitute. Transfer to a 9-in. pie plate coated with cooking spray and form into a crust; set aside.
  2. In a nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain. Add spaghetti sauce; heat through. Spread cottage cheese over crust; top with turkey mixture.
  3. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Turkey Spaghetti Pie in Light & Tasty April/May 2001, p31

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Reviewed May. 22, 2015

"Quick, easy, and makes great leftovers. Next time, I'll add a tad of Italian seasoning."

Reviewed Apr. 4, 2014

"I've made this recipe quite a few times...every time I make it I forget and end up using a pound of turkey...I've made it for guests and everyone I've made it for (including myself) think it's very tasty, and a nice little twist...and it is relatively easy to put together."

Reviewed Apr. 7, 2013

"This was very good. I didn't tell my picky husband it was a light recipe and he still doesn't know! I will definitely make it again."

Reviewed Jul. 5, 2012

"I have been making spaghetti pie ever since a friend's mother gave me a recipe for it back in the '70s!!! I've been trying to cut back on fat/calories and looking for "makeover" recipes for some of my favorites. This is an excellent reduced fat/calorie of one of my all time favorites. A must have for any cooks collection."

Reviewed Jan. 4, 2011

"I didn't want to make a special trip to the store, so I used what I had on hand. I used whole wheat speghetti, 2 eggs instead of the eggs substitute, and chopped up half a zucchini instead of the green pepper. We liked it alot and I will probably make it again. I don't consider it 6 servings, not if you are feeding a hungry 6'3" man. We did have about one serving of leftovers from the two of us. A nice change from everyday spaghetti."

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