Make this spaghetti and meat sauce dinner fun and serve it up like a pie! Serve it in wedges with a crisp green salad for a new twist on a family favourite.
Step 1In large saucepan cook turkey for about 5 minutes or until no longer pink. Drain in sieve to remove fat. Return saucepan to medium heat with oil and cook onion, garlic and Italian seasoning, stirring, for about 2 minutes or until onion is softened. Return turkey to saucepan and add broccoli and pasta sauce; bring to a simmer, cover and cook for 5 minutes. Set aside.
Step 2In another saucepan, melt margarine over medium heat. Whisk in flour until smooth. Whisk in milk and cook, whisking for about 5 minutes or until starting to thicken and bubble. Whisk in cottage cheese and remove from heat.
Step 3Add spaghetti to turkey mixture and stir in 125 mL (1/2 cup) of the cheese sauce. Pour into 25 cm (10 inch) deep dish pie plate; pressing down to flatten. Spread remaining cheese sauce over top and bake in 180 C (350 F) oven for about 25 minutes or until bubbly. Broil about 15 cm (6 inches) away from broiler for about 2 minutes or until golden on top, if desired. Let cool slightly before cutting into wedges to serve.
Make the spaghetti pie ahead of time and do not bake. Wrap and refrigerate for up to 1 day. Cover with foil and reheat in 180 C (350 F) oven for about 45 minutes.
Per serving (1 of 6)
- 18 g
- 368 mg
- 315 mg
- Total fat
- 8 g
- Saturated fat
- 2 g
- 29 mg
- 34 g
- 5 g
- 7 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.