Your family or guest will enjoy this Italian style pot pie. It is very simple to put together. The recipe comes from Betty Crocker. Enjoy.
- 1⁄2 lb ground turkey
- 1⁄4 cup diced onion
- 1 (8 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 1⁄2 teaspoon italian seasoning
- 6 ounces uncooked fettuccine
- 1 egg
- 1 tablespoon butter, melted
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 cup small curd cottage cheese
- 1 egg
- 1 cup broccoli or 1 cup frozen chopped broccoli
- 1⁄4 cup grated parmesan cheese
- Preheat oven to 350 degrees.
- Cook turkey and onion in 10-inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain.
- Stir in tomatoes, tomato sauce and Italian seasoning.
- Heat to boiling; reduce heat, cover and simmer 10 minutes; stirring occasionally.
- Meanwhile, cook and drain fettuccine as directed on package.
- Beat 1 egg and the butter in medium bowl.
- Stir in fettuccine and mozzarella cheese.
- Spoon mixture into ungreased pie plate, 10x1 1/2 inches; press evenly on bottom and up side.
- Mix cottage cheese and 1 egg; spread over fettuccine mixture in pie plate.
- Sprinkle with broccoli.
- Spoon turkey mixture evenly over top.
- Sprinkle with Parmesan cheese.
- Bake uncovered about 30 minutes or until hot in center.
- Let stand 10 minutes before cutting.
Very delicious! Total cooking time, plus prep was a little over an hour, but worth every bite. My store was out of ground turkey so I got ground chicken. I must say, ground chicken is much tastier than turkey. I think I will always make this with chicken. I didn't have Italian Seasoning so I created my own - 1/4 tsp of each of the following spices: oregano, basil, salt, black pepper, ground fennel, crushed red pepper and 1/2 tsp minced garlic. YUMMY. Also, once again I didn't read the instructions very well and I ended up using 1 full pound of ground chicken. Very meaty and Very Good! ~~~EDITED TO INCLUDE: I had the leftovers on Saturday and it was even better than the first day. Thanks Barb!~~~
Great recipe! I thought the small portions of each ingredient might not be enough but even with 3 vigorous eaters (and 3 picky ones), we still had almost half of it left. I subbed tomato paste and water for the sauce, tubetti for the fettucine, and fresh broccoli instead of frozen. For the seasoning,I used basil and oregano--next time I'll add garlic. I was in a hurry so I cooked it at 400 for 20 minutes and it turned out fine. The broccoli was a little crunchy but I should have blanched it first since it was fresh--still tasted good. This is definitely a keeper for how simple, delicious and healthy it is.