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Turkey-Pasta Pie

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Betty Crocker Kitchens
Updated May 5, 2005
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Dinner guests will love this Italian-style pot pie. Only you will know how simple it was to put together!

Turkey-Pasta Pie

  • Prep Time 15 min
  • Total 60 min
  • Servings 6
  • Ingredients 13
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Heat oven to 350°F. Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.

Nutrition

345 Calories
15 g Total Fat
26 g Protein
28 g Total Carbohydrate

Nutrition Facts

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

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