What kid doesn’t love pie? If I create anything with the word “pie” in it, my kids devour it. By the way, most of my pies aren’t meant for dessert.
Spaghetti Pie is one of their favorites, and it’s great as a make-ahead meal. Layers of whole wheat pasta, cottage cheese, ground turkey breast in a hearty sauce, and melted cheese, mmmmm. It’s a lot easier than lasagna and a bit more unique. Feel free to add onions, mushrooms, zucchini, or any other veggie into the sauce if you like!
8 oz. Whole Wheat Spaghetti or Angel Hair Pasta, cooked and drained
2-3 tbsp Butter, softened
½ Cup Grated Parmesan Cheese
1 Egg, beaten or 2 Egg Whites
1 lb. Cottage Cheese (I use fat free, but any variety is fine)
1 ½ lbs. Ground Turkey or Chicken Breast
1 qt. of your favorite Pasta Sauce
12 oz. Shredded Mozzarella or Italian Blend Cheese
In a large bowl, mix butter, Parmesan cheese, and egg. Toss into cooked spaghetti. Spread into a greased pie plate. Brown meat, drain if needed, and stir in pasta sauce. Spread cottage cheese over spaghetti layer, top with meat mixture. Bake at 350°F for about 30 minutes. (If your pie has been in the fridge, it may take about 45 minutes). Sprinkle with mozzarella/Italian cheese and bake another 10 minutes, or until cheese and spaghetti crust are lightly browned. Let stand 15 minutes before serving.