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1 lb ground turkey breast
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup tomato sauce
1 tsp dried basil
1 tsp fennel seed, crushed
1 tsp pepper
6 ounces spaghetti
1/4 cup egg substitute
1 Tbsp reduced fat stick margarine, melted
1 Tbsp grated Parmesan cheese
1 tsp dried parsley flakes
1/2 cup part skim shredded mozzarella cheese, divided
In a skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink; drain.
Stir in the tomato sauce, basil, fennel seed and pepper. Bring to a boil, reduce heat and simmer for 20-30 minutes.
Meanwhile cook the spaghetti and drain. In a bowl, combine the spaghetti, egg substitute, margarine, Parmesan cheese and parsley flakes. Form a crust in a 9 inch pie plate coated with non stick spray.
Stir 1/4 cup mozzarella cheese into the turkey mixture then spoon into spaghetti crust. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake for 10-15 minutes longer until cheese is melted. Let stand for 10 minutes before serving.
Serves 6.
(Photo by Taste of Home)
