Total Time
Prep 30 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cook turkey and onion in 10-inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain.
  3. Stir in tomatoes, tomato sauce and Italian seasoning.
  4. Heat to boiling; reduce heat, cover and simmer 10 minutes; stirring occasionally.
  5. Meanwhile, cook and drain fettuccine as directed on package.
  6. Beat 1 egg and the butter in medium bowl.
  7. Stir in fettuccine and mozzarella cheese.
  8. Spoon mixture into ungreased pie plate, 10x1 1/2 inches; press evenly on bottom and up side.
  9. Mix cottage cheese and 1 egg; spread over fettuccine mixture in pie plate.
  10. Sprinkle with broccoli.
  11. Spoon turkey mixture evenly over top.
  12. Sprinkle with Parmesan cheese.
  13. Bake uncovered about 30 minutes or until hot in center.
  14. Let stand 10 minutes before cutting.


Most Helpful

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!~~~

Trixyinaz March 31, 2003

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.

Marla Swoffer August 31, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a