Turkey Pasta Pie

Your family will look forward to leftover turkey when you prepare it with vegetables and a spaghetti “crust.”


  • 8 ounces uncooked thin spaghetti, cooked and drained
  • 1 jar (16 ounces) Alfredo sauce, divided
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 3   eggs, lightly beaten
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter or margarine
  • 1 1/2 cups small broccoli florets
  • 1/2 cup diced red bell pepper
  • 1/3 cup sliced green onions
  • 1   garlic clove, pressed
  • 2 cups leftover turkey, cut into 3/4-inch cubes
  • 1/2 cup (2 ounces) shredded mozzarella cheese


  1. Preheat oven to 350°F. Lightly spray Deep Dish Baker with canola oil using Kitchen Spritzer. Cook spaghetti according to package directions; drain. Transfer to Stainless (4-qt.) Mixing Bowl. Add 1/2 cup of the Alfredo sauce, Parmesan cheese, eggs and black pepper; toss well to coat. Spoon spaghetti mixture into baker; spread evenly over bottom and up sides of baker, forming a 1-inch rim. Bake 10-12 minutes or until set.

  2. Meanwhile, melt butter in (10-in.) Skillet over medium-high heat. Add broccoli, bell pepper, green onions and garlic; cook and stir 2 minutes. Add turkey; cook and stir 2 minutes. Remove skillet from heat; stir in remaining Alfredo sauce.

  3. Spoon turkey mixture over pasta to within 1 inch of edge. Bake 10 minutes; remove from oven and sprinkle with mozzarella cheese. Let stand 5 minutes. Cut into wedges and serve.    


  • 8  servings

Nutrients per serving:

Calories 340, Total Fat 17 g, Saturated Fat 9 g, Cholesterol 155 mg, Carbohydrate 25 g, Protein 22 g, Sodium 580 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 1/2 starch, 3 meat, 1 fat (1 1/2 carb)

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