Turkey Bolognese Vermicelli Pie

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

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

Directions

  1. 1 Cook and drain vermicelli as directed on package.
  2. 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. 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. 4 Spoon turkey mixture evenly into vermicelli-lined pan. Sprinkle with remaining 1/2 cup cheese.
  5. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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