Ingredients Jump to Instructions ↓

  1. 4 ozs. uncooked thin whole wheat spaghetti, or vermicelli (or 2 cups cooked)

  2. 1 Tbsp. olive oil

  3. 2 Tbsp. reduced-fat Parmesan cheese

  4. 1 egg, or 2 egg whites, beaten

  5. 2/3 cup non-fat cottage cheese, or 1/2 cup non-fat ricotta

  6. 1 clove garlic, minced

  7. 1/2 cup diced onion

  8. 1/2 cup diced green or red bell sweet pepper

  9. 1/2 Ib. lean ground turkey

  10. 1 cup canned tomatoes, no salt added, chopped, undrained

  11. 1/4 cup tomato paste, no salt added

  12. 1/2 tsp. dried basil

  13. 1/2 tsp. dried oregano

  14. 1/4 cup low-fat mozzarella cheese, shredded

Instructions Jump to Ingredients ↑

  1. Directions 1. Cook spaghetti according to package directions. Drain. Return to saucepan.

  2. Stir oil, Parmesan cheese, and beaten egg substitute or white into cooked spaghetti. Mix well.

  3. Spray a glass 8" pie plate or 7 x 9 baking dish with non-stick cooking spray. Spread spaghetti mixture over bottom and up sides to form a crust.

  4. Spread cottage cheese over bottom of crust.

  5. In saucepan, cook garlic, onion, pepper, and turkey together until meat loses its pink color. (You may need to add a little water to pan to prevent sticking.)

  6. Add tomatoes, tomato paste, basil, and oregano to pan. Cook until heated through.

  7. Spoon turkey-tomato mixture over cottage cheese.

  8. Bake, uncovered, approximately 20 minutes at 350°.

  9. Sprinkle mozzarella cheese on top.

  10. . Continue to bake another 5 minutes, or until cheese is melted.


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