Southwestern Spaghetti Pie

Southwestern Spaghetti Pie

A little bit Mexico, a little bit Italy, this clever recipe has you spoon spicy seasoned turkey into a simple pasta shell.

Prep Time

40

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

6
oz. uncooked spaghetti, broken into thirds
1/2
lb. lean ground turkey
1 1/4
cups Old El Paso® Thick 'n Chunky salsa
3/4
cup Green Giant® Niblets® Frozen Corn, thawed
1
(15-oz.) can black beans, drained, rinsed
1
teaspoon cumin
6
oz. (1 1/2 cups) shredded Cheddar cheese
2
eggs
  1. Cook spaghetti as directed on package. Drain.
  2. Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish glass pie pan with nonstick cooking spray. Cook ground turkey in large nonstick skillet over medium heat until no longer pink, stirring frequently. Drain. Stir in salsa, corn, beans and cumin. Cook 2 minutes or until thoroughly heated. Stir in 1/2 cup of the cheese.
  3. Beat eggs in large bowl until well blended and foamy. Add cooked spaghetti; toss to coat. Spoon spaghetti mixture into sprayed pie pan, pushing mixture slightly up sides of pan to form crust. Spoon turkey mixture evenly into spaghetti-lined pie pan.
  4. Bake at 350°F. for 15 minutes. Sprinkle remaining 1 cup cheese over pie. Bake an additional 10 to 15 minutes or until crust is light golden brown. Let stand 10 minutes before serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Italians re-cook pasta on the stove with eggs like a frittata, and Americans stir leftover tomato sauce into cooked spaghetti and bake it into a pie. This colorful and tasty spaghetti pie combines favorite Italian and Southwestern flavors.
Use lean ground beef in place of the ground turkey.
Use a combination of cheeses from your refrigerator to add flavor to this pie; shred cheese and measure 1 1/2 cups.
Kitchen Tip
For best flavor, use a salsa with medium heat level.

Nutrition Information:

1 Serving (1/6 of Recipe)
  • Calories 415
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 7g,),
  • Cholesterol 125mg;
  • Sodium 840mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 6g,
    • Sugars 6g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 3 Lean Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.