Ingredients
- 1 16 oz box of whole wheat spaghetti
- 1 tablespoon olive or canola oil
- 1 medium yellow onion, finely chopped
- 2 large carrots, grated or finely chopped
- 1 pound 93% lean ground turkey
- 1 cup tomato paste, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1½ cups part-skim mozzarella, shredded
- Cooking spray
Directions
- Preheat oven to 350°F.
- Cook spaghetti according to packing instructions, omitting any salt or oil. Reserve at least ½ cup of pasta cooking water before draining.
- Heat a large skillet over medium heat. Once hot, add oil. Heat oil until shimmering, then add onions and carrots; sauté until soft. Add ground turkey and stir until turkey is cooked thoroughly.
- Add ¾ cup of the tomato pasta and ¼ cup of the reserved pasta water. Stir well. Season with salt and pepper. Consistency should be like a thick meat sauce. Add more pasta water as needed.
- In a large bowl, mix the cooked spaghetti, eggs, Parmesan cheese, 1 cup of the mozzarella, and the remaining ¼ cup of the tomato paste.
- Coat a large baking dish 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 sprinkle the ½ cup mozzarella on top.
- Bake the pie for 30-35 minutes. Remove from the oven and let sit for about 10 minutes before serving. Use a sharp knife or pizza slicer to cut into 8 servings.
Variations & Tips
- Use ground chicken or lean ground beef instead of turkey.
- Use any leftover pasta or any pasta shape in place of spaghetti.
- Add sliced mushrooms, shredded zucchini, diced peppers, or any other leftover vegetables.
- Omit the meat and add a can of chickpeas or white beans (drained and rinsed well) for a vegetarian option.
Nutrition Facts
YIELD: 8 servings
Calories: 519 per serving, Carbohydrates: 53g, Fiber: 6.7g, Sugar: 8g (0g added sugar), Protein: 35g, Fat: 20g, Saturated fat: 7.2g, Cholesterol: 153mg, Sodium: 552mg