Turkey Bolognese Vermicelli Pie

Say "ciao" to time-consuming Italian dishes. This pretty pasta pie, ready for the oven in 30 minutes, makes a delightful main course for six.

–

Save & Share

Servings 6

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

e01577dc-945d-470e-a322-8404ada67329

ingredients 11
Prep Time 30 min
Total Time 1 hr 5 min

Ingredients

7: oz uncooked vermicelli or spaghetti

1 1/4: lb lean ground turkey

1/2: cup chopped carrot (about 1 medium)

1/2: cup chopped celery (about 1 medium stalk)

1/4: cup chopped onion (1/2 medium)

3: cloves garlic, minced

1: cup tomato pasta sauce

1: can (14.5 oz) diced tomatoes, drained

1: cup shredded mozzarella cheese (4 oz)

2: egg whites

1/4: teaspoon garlic salt

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Cook and drain vermicelli as directed on package.
2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish or 10-inch glass pie pan with cooking spray. Heat 10-inch nonstick skillet over medium heat. Add ground turkey, carrot, celery, onion and garlic; cook 8 to 10 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Drain; stir in pasta sauce, tomatoes and 1/2 cup of the cheese.
3 In large bowl, beat egg whites and garlic salt until foamy. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture 1 inch up sides of pan to form crust.
4 Spoon turkey mixture evenly into vermicelli-lined pan. Sprinkle with remaining 1/2 cup cheese.
5 Bake 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.