Prep: 30 Minutes Bake: 50 Minutes at 350 F
Makes: 6 Servings
- 1 egg, 1 egg lightly beaten
- ¾ cup soft bread crumbs (dried works too)
- 3 tablespoons grated parmesan cheese
- 3 tablespoons finely chopped drained oil-packed dried tomatoes
- 1 teaspoon dried Italian seasoning, crushed
- ¼ teaspoon of garlic salt
- 1/8 teaspoon of black pepper
- 1 pound uncooked ground turkey
- 5 ounces packaged dried spaghetti
- 6 tablespoons purchased basil pesto
- 1 cup of ricotta
- 1 cup purchased mushroom pasta sauce
- 2 tablespoons of water
- ½ cup sliced pitted Kalamata olives (optional)
- ½ cup shredded pizza cheese
- Snipped fresh basil (optional)
This meal is one of my husbands all times favorites, and rightly so, it’s delicious! It’s almost a spin on classic spaghetti and meatballs, but in pie form with cheese! Getting hungry yet?!
I discovered this recipe in one of my go to cookbooks Better Homes and Gardens New Cookbook 16th Edition. It has lots of classic recipes and awesome desserts too.
Now let’s dive in to the first part, making the tasty turkey meatballs. Preheat oven to 350 F. In a large bowl combine the egg, bread crumbs, onion, parmesan, tomatoes, Italian seasoning, garlic salt, and pepper. The recipes actually calls for soft bread crumbs (1 slice of bread), but I have always made it with dried bread crumbs and it turns out amazing. Next, add the turkey and mix well. Shape into 1-inch meatballs and place on a foil lined baking sheet. Bake for 20 minutes or until no longer pink.
While you are waiting on the meatballs, cook the spaghetti according to package directions; drain and stir in 4 tablespoons of pesto and the egg. Set aside.
Coat a 9-inch pie plate with cooking spray and press spaghetti mixture onto bottom and up sides of the pie plate forming a crust.
In a small bowl combine ricotta and the remaining 2 tablespoons of pesto and spread over the bottom and up the sides of the pasta crust.
Now for the sauce! In a medium saucepan stir together the meatballs, pasta sauce, water and olives. My husband doesn’t care for olives all that much so I actually wait until just before sprinkling on the cheese to put a few olives on just half of the pie for myself. Once the sauce starts to boil; stirring occasionally; reduce the heat and simmer, covered for about 5 minutes. Once the meatballs are heated through, stirring twice, spoon the meatball mixture into pasta crust. Loosely cover the pie with foil.
Bake for 25 minutes and sprinkle with pizza cheese. (This is the part where I pop a couple olives onto my half of the pie just before sprinkling on the cheese.) Now bake again, uncovered for about 5 minutes more until heated through and cheese is melted. If desired, sprinkle with snipped fresh basil.