Okay, I’ve tried several spaghetti pie recipes over the years and have liked their ability to freeze but when it came down to it, most of the time I’d prefer to create a fresh batch of spaghetti because it took about the same amount of time to prepare without having to turn on the oven. That is, until now.
Thanks to Seven Monkeys in a Row I’ve found my new Spaghetti Pie Recipe and this one’s a keeper. It definitely blows those other recipes out of the water. In fact, I’ve cleaned out my recipe files of all the other ones except this one it’s so good. Try it and you’ll see what I mean. Healthy, filling, and creamy yum! Enjoy!
Course: Main Course
- 13.5 oz. box whole wheat spaghetti
- 2 cans spaghetti sauce
- 8 oz. low-fat cream cheese softened
- 2 tbsp. milk
- 2 lb. ground turkey
- 2 c. mozzarella cheese
- Brown the turkey and season with dried minced onion or fresh chopped onion, as desired. Cook pasta and drain. Mix one jar of spaghetti sauce with the pasta. Mix the other jar of spaghetti sauce with the cooked ground turkey. Mix the softened cream cheese with the milk. Layer pasta, cream cheese, meat, and pasta in a greased 9×13 pan. Bake at 350 for 30 minutes. Top with cheese and bake 15 more minutes. Serve.