Thank you Mayo Clinic Kids’ Cookbook for another amazing recipe. This spaghetti pie was so good I almost didn’t get the photo op. Not a minute after I served the hubs and kids a slice they were reaching for more. I managed to salvage the last quarter of the pie for a quick pic and then let the family devour the rest. This, my friends, is a hit.
Turkey Stir 1 of 7Cooking up the sauce
Shaking The Basil 2 of 7
Spaghetti Crust 3 of 7
Layering On The Ricotta 4 of 7
Red Pepper Chomp 5 of 7
Mozzarella Sprinkle 6 of 7
The Salvaged Quarter 7 of 7
Spaghetti Pie Recipe
4 oz whole wheat spaghetti
1 tablespoon olive oil
2 tablespoon reduced fat parmesan cheese
egg substitute equivalent to 1 egg
1/2 cup fat-free ricotta cheese
1/2 cup diced onion
1/2 cup diced green or red pepper
1/2 lb lean ground turkey
1 cup canned chopped tomatoes, no salted added, undrained
1/4 cup tomato paste, no salt added
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup low-fat mozzarella cheese
Preheat oven to 350 degrees and spry the pie pan with cooking spray. Cook the spaghetti according to the package. Drain and return to pot (off the stove). Stir the oil, parmesan cheese, and egg into the pasta and mix well. Pour into pie plate and spread over the bottom and up the sides. Spread the ricotta cheese evenly over the bottom of the crust. Set aside. Cook the onion, pepper, and ground turkey in a sauce pan over medium. Once the turkey is fully cooked, add the can of chopped tomatoes, tomato paste, oregano and basil. Cook for several minutes until sauce begins to steam and simmer. Spoon the sauce over the ricotta. Bake for 20 minutes. Remove the pie from the oven, sprinkle with mozzarella cheese and place back in the oven for 5 minutes. Cut into wedges and serve.
Reprinted from The Mayo Clinic Kids’ Cookbook. © by Good Books (www.GoodBooks.com). Used by permission. All rights reserved.
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