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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. 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. Yield: 6 servings.
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