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. MORE+ LESS-

By Betty Crocker Kitchens

June 29, 2010

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 frozen corn, thawed

(15-oz.) can black beans, drained, rinsed

teaspoon cumin

oz. (1 1/2 cups) shredded Cheddar cheese

eggs

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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.

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.
For best flavor, use a salsa with medium heat level.