Ingredients:
- 12 ounces whole wheat spaghetti, cooked (reserve 1/2 cup cooking water)
- 1 tablespoon olive or canola oil
- 1 medium yellow onion, finely chopped
- 2 large carrots, grated or finely chopped
- 1 pound lean ground turkey
- 1 cup tomato paste, divided
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1 1/2 cups part-skim mozzarella, shredded
- Cooking spray
- Salt and pepper to taste
Directions:
- Preheat oven to 350° F
- In a large skillet, sauté the onions and carrots until soft. Add ground turkey and stir until turkey is cooked through.
- Add 3/4 cup of the tomato paste and half the pasta water (1/4 cup) and stir well. Season with salt and pepper, to taste. Consistency should be like thick meat sauce. Add more cooking water as needed.
- In a large bowl, mix together the cooked spaghetti, eggs, Parmesan cheese, 1 cup of the mozzarella cheese and the remaining 1/4 cup of the tomato paste.
- Coat a 9- or 10-inch pie pan with cooking spray. Spread half the meat mixture over the bottom of the pan.
- Add the spaghetti mixture and press it down to level it. Top with remaining meat mixture, then scatter the remaining 1/2 cup mozzarella cheese on top.
- Bake the pie in the oven for 30-35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges.
Variations: Use ground chicken or lean ground beef instead of turkey. Use any leftover pasta from another dish or any type of pasta in place of spaghetti. Add sliced mushrooms, shredded zucchini, diced peppers or any other leftover vegetables instead of, or in addition to, the carrots. Omit the meat and serve for Meatless Monday! Serve the pie with a green salad.
Yields 6 services of one slice
Nutrition Facts:
Per serving
527 calories, 24 g fat (11 g saturated), 45 g protein, 31 g carbohydrates, 6 g fiber