Title: Turkey-Pasta Pie
Categories: Poultry, Main dish, Pasta
Yield: 6 Servings
1/2 lb Ground turkey
1 sm Onion, finely chopped (about
-- 1/4 cup)
1 cn (8 oz) tomato sauce
1 cn (8 oz) stewed tomatoes,
-- undrained
1/2 t Italian seasoning
6 oz Uncooked fettuccine
1 ea Egg
1 T Margarine or butter, melted
1 c Shredded mozzarella cheese
-- 4 ounces
1 c Small curd creamed cotttage
-- cheese
1 ea Egg
1 c Chopped fresh broccoli, OR
Frozen (thawed) broccoli
1/4 c Grated Parmesan cheese
Cook ground turkey and onion in 10-inch skillet over medium heat,
stirring
frequently, until no longer pink; drain. Stir in tomatoes, tomato
sauce
and italian seasoning. Heat to boiling; reduce heat. Cover and simmer
10
minutes, stirring occasionally.
Meanwhile, cook fettuccine as directed on package; drain. Beat 1 egg
and
the margarine in medium bowl. Stir in fettuccine and mozzarella
cheese.
Spoon mixture into ungreased pie plate, 10 x 1-1/2 inches; press evenly
on
bottom and up side.
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.
To serve now, heat oven to 350 degrees. Bake uncovered about 30
minutes
or until hot in center. Let stand 10 minutes before cutting.
To Store: Refrigerator: Cover unbaked pie with aluminum foil and
refrigerate no longer than 24 hours. Freezer: Wrap unbaked pie
tightly
and label. Freeze no longer than 1 month.
To cook from refrigerator: Oven: About 1-1/4 hours before serving,
heat
oven to 350 degrees. Bake in covered pie plate about 1 hour or until
hot
in center. Let stand for 10 minutes before cutting.
To cook from freezer: Oven: About 2-1/4 hours before serving, heat
oven
to 400 degrees. Unwrap and cover with aluminum foil. Bake about 2
hours
or until hot in center. Let stand for 10 minutes before cutting.
