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.

  • prep time 30 min
  • total time 1 hr 5 min
  • ingredients 11
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    380
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    770mg
    770%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    4g
    4%
      Sugars
    12g
    12%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 1/2 Starch; 1 Vegetable; 2 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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