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Turkey Florentine Spaghetti Pie
Lucy Solberg, San Carlos, CA

8 ounces spaghetti
1 tablespoon low-fat margarine
1/2 cup + 2 tablespoons Parmesan or Romano cheese, divided
1 egg, beaten slightly
Vegetable cooking spray
10-ounce package frozen chopped spinach, cooked and drained
1 cup fat-free ricotta cheese
1/2 tablespoon dried basil or 3 tablespoons fresh basil, chopped fine
Dash of pepper
1 teaspoon dried parsley flakes or 3 tablespoons chopped fresh parsley
1 pound ground turkey
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, chopped
29-ounce can tomatoes, undrained, coarsely chopped
6-ounce can tomato paste
1 tablespoon dried Italian seasoning
3/4 cup shredded low-fat mozzarella cheese
1 large or 2 medium fresh tomatoes

Break spaghetti in half and cook according to package directions; drain well. Stir in margarine, 1/2 cup Parmesan cheese and egg. Cool about 5 minutes. Place spaghetti mixture in a deep-dish 10 inch pie pan which has been coated with cooking spray; form into a crust.

Mix ricotta cheese, basil, pepper and parsley flakes in small bowl and spoon over spaghetti crust. Cook spinach and drain, removing all moisture. Layer spinach over ricotta cheese mixture.

Brown turkey in olive oil with onion and garlic, stirring to break meat into small pieces. Add canned tomatoes, tomato paste and Italian seasoning; bring to simmer and cook about 5 minutes, stirring well. Spoon over spinach layer. Sprinkle mozzarella cheese on top.

Slice fresh tomatoes in 1/2 inch slices and arrange on top of mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Bake uncovered 350 degrees about 25 minutes.

Baked pie can be frozen, reheated in microwave oven or refrigerated up to three days.

Serves 6.

Nutritional Information
Based on 6 servings, each provides 471 calories, 34.6g protein, 49.5g carbohydrates, 16.4g fat, 93mg cholesterol, 6.4g fiber, 813mg sodium.