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Turkey Spaghetti Pie

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


  • 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 fat-free cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese


  • 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.
  • 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.
  • 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.
Nutrition Facts
1 each: 274 calories, 11g fat (4g saturated fat), 57mg cholesterol, 710mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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  • Briana
    May 18, 2020

    My parents made this for me when I was a kid, and now 15 years later i'm making it for my family. I use: 1lb ground turkey, eggs instead of substitute, and sour cream instead of cottage cheese.

  • mythyagain
    May 22, 2015

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

  • scubacas
    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.

  • newrecipejunkie
    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.

  • paroy22
    Jan 7, 2013

    No comment left

  • ConnieK
    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.

  • tjake104
    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.

  • Preparing 4 Rain
    Jan 4, 2011

    No comment left

  • hlittner
    Dec 22, 2010

    No comment left

  • jhurston
    Jan 28, 2010

    This is wonderful weeknight meal! It is on the table in 1 hour and everyone loves it. It presents well enough even for company!