Save on Pinterest

Spaghetti Turkey Pie

This pretty spaghetti pie from Elnora Johnson from Union City, Tennessee blends well-seasoned ground turkey, cheese, veggies and tomato sauce in a crust formed from spaghetti. It's tasty comfort food your family will request again and again.
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 pound ground turkey breast
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup tomato sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seed, crushed
  • 1/8 teaspoon pepper
  • 6 ounces spaghetti
  • 1/4 cup egg substitute
  • 1 tablespoon reduced-fat stick margarine, melted
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon dried parsley flakes
  • 1/2 cup shredded part-skim mozzarella cheese, divided

Directions

  • In a large skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, basil, fennel seed and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
  • Meanwhile, cook the spaghetti according to package directions; drain. In a bowl, combine the spaghetti, egg substitute, margarine, Parmesan cheese and parsley flakes. Form a crust in a 9-in. pie plate coated with cooking spray.
  • Stir 1/4 cup mozzarella cheese into the turkey mixture; spoon into spaghetti crust. Cover and bake at 350° for 30 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting into wedges.
Nutrition Facts
1 slice: 213 calories, 9g fat (3g saturated fat), 66mg cholesterol, 296mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • bakesalittle
    Jun 29, 2019

    I made this super recipe recently and applaud whoever developed it. The only tweaks I made was to accommodate using what I had on hand. First, I used lean ground beef instead of turkey; I also used an egg and regular butter. I used strips of foil to cover the edge as it baked so the spaghetti noodles wouldn't dry out. This was a big hit as I've already alluded to and it tasted just as good if not better the next day. I predict this will be made frequently in the future.

  • Kimberly Hines
    Jan 18, 2012

    No comment left

  • krystaljoy
    Feb 21, 2010

    No comment left

  • schlma29
    Dec 12, 2006

    No comment left