Turkey-Pasta Pie

Turkey-Pasta Pie

Dinner guests will love this Italian-style pot pie. Only you will know how simple it was to put together!

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

1/2
pound ground turkey
1
small onion, finely chopped (1/4 cup)
1
can (8 ounces) stewed tomatoes, undrained
1
can (8 ounces) tomato sauce
1/2
teaspoon Italian seasoning
6
ounces uncooked fettuccine
1
egg
1
tablespoon butter or margarine, melted
1
cup shredded mozzarella cheese (4 ounces)
1
cup small curd creamed cottage cheese
1
egg
1
cup broccoli or frozen (thawed) chopped broccoli
1/4
cup grated Parmesan cheese
  1. Cook turkey and onion in 10-inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
  2. Meanwhile, cook and drain fettuccine as directed on package. Beat 1 egg and the butter in medium bowl. Stir in fettuccine and mozzarella cheese. Spoon mixture into ungreased pie plate, 10x1 1/2 inches; press evenly on bottom and up side.
  3. Mix cottage cheese and 1 egg; spread over fettuccine mixture on bottom of pie plate. Sprinkle with broccoli. Spoon turkey mixture evenly over top. Sprinkle with Parmesan cheese.
  4. Heat oven to 350ºF. Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
To Make Ahead: Wrap unbaked pie tightly, label and freeze no longer than 1 month. About 2 1/4 hours before serving, heat oven to 400°F. Unwrap and re-cover with aluminum foil. Bake about 2 hours or until hot in center. Let stand 10 minutes before cutting.
Success
It's a snap to make the pasta shell! Spoon the fettuccine mixture into the pie plate, and then press firmly with another pie plate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 345
    • (Calories from Fat 135 ),
  • Total Fat 15 g
    • (Saturated Fat 6 g,),
  • Cholesterol 140 mg;
  • Sodium 730 mg;
  • Total Carbohydrate 28 g
    • (Dietary Fiber 2 g,
  • Protein 26 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Vegetable;
    • 3 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.