Turkey Bolognese Vermicelli Pie

Turkey Bolognese Vermicelli Pie

Say "ciao" to time-consuming Italian dishes. This pretty pasta pie, ready for the oven in 30 minutes, makes a delightful main course for six.

Prep Time

30

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

7
oz uncooked vermicelli or spaghetti
1 1/4
lb lean ground turkey
1/2
cup chopped carrot (about 1 medium)
1/2
cup chopped celery (about 1 medium stalk)
1/4
cup chopped onion (1/2 medium)
3
cloves garlic, minced
1
cup tomato pasta sauce
1
can (14.5 oz) diced tomatoes, drained
1
cup shredded mozzarella cheese (4 oz)
2
egg whites
1/4
teaspoon garlic salt
  1. Cook and drain vermicelli as directed on package.
  2. Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish or 10-inch glass pie pan with cooking spray. Heat 10-inch nonstick skillet over medium heat. Add ground turkey, carrot, celery, onion and garlic; cook 8 to 10 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Drain; stir in pasta sauce, tomatoes and 1/2 cup of the cheese.
  3. In large bowl, beat egg whites and garlic salt until foamy. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture 1 inch up sides of pan to form crust.
  4. Spoon turkey mixture evenly into vermicelli-lined pan. Sprinkle with remaining 1/2 cup cheese.
  5. Bake 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
This pie will be easier to cut if you insert a knife or spatula between the pie and the pie plate and slide it around the side to loosen the edge.

Nutrition Information:

1 Serving (1/6 of Recipe)
  • Calories 380
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4g,),
  • Cholesterol 60mg;
  • Sodium 770mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 4g,
    • Sugars 12g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 1 Vegetable;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.