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 min
  • Total Time 60 min
  • Servings 6

Ingredients

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345
(
Calories from Fat
135 ),
% Daily Value
Total Fat
15 g
15 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
140 mg
140 %;
Sodium
730 mg
730 %;
Total Carbohydrate
28 g
28 %
(Dietary Fiber
2 g
2 %
),
Protein
26 g
26 %
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
12%;
Calcium
26%;
Iron
14%;
Exchanges:
1 1/2 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.