Do you ever have leftover spaghetti?
Want to know a great way to use that leftover spaghetti and have the kids enjoy creating in the kitchen?
Bake up a Spaghetti Pie!
WHAT YOU NEED:
Leftover spaghetti, at least 8 ounces (1/2 a box) whole wheat if you have it
1 lb. ground turkey
1 onion, chopped fine
1 clove garlic, chopped fine
1 sweet red pepper, diced
1 small zucchini, diced
16 ounces Healthy Veggie Marinara Sauce (if you don’t have time to make your own Francesco Rinaldi has a wonderful line of heart healthy sauces like ToBe Healthy Tomato Basil you can use to save time.)
3 cups low fat shredded mozzarella cheese
fresh basil, for garnish
WHAT TO DO:
Preheat your oven to 375 degrees.
Heat a large sauce pan over medium high heat. When it’s hot, add in your turkey and let it get nice and browned.
Once it’s brown, toss in your onion, garlic, pepper and zucchini and let them cook down a bit, til they’re soft, about 5-7 minutes. Season it all up with some S&P.
Add in your pasta sauce and bring it up to a boil then knock it back to simmer for a few minutes on low.
Take it off the heat and allow to cool for a few minutes.
Add in your cooked spaghetti and 1 cup of cheese then transfer the mixture to a pie dish.
Top off with remaining 2 cups of cheese and place it into the oven.
Bake at 375 for 30 minutes.
Leftover spaghetti like you’ve never seen it!
Everyone loves pie…especially spaghetti pie!