I’m not a big pasta eater, but I do love the taste of ground meat, spaghetti sauce, and cheese. This led me to think of other ways I could enjoy this combination, short of diving into a bowl of the stuff with a spoon.
What I came up with was a pie. There are a lot of recipes out there for spaghetti pies, and they are delicious, but they typically don’t have an actual crust, just the baked bits of noodle that stick to the bottom of the pan.
I didn’t want to sacrifice any of the cheese or meat in that manner while trying to do this without noodles, so I opted for an actual crust. And I went with the easiest kind of crust that I could think of to that with.
- 1 package lean ground turkey
- Half of a 15-oz container of fat-free ricotta cheese
- 1 1/2 c part-skim mozzarella
- 2 c spaghetti sauce
- 1 tube of crescent rolls
Heat your oven to 350. Spray a pie pan with cooking spray, and form a crust out of the crescent rolls by pressing the triangles into a pie pan and up the sides..
Cook the ground turkey. I sprinkled it with garlic, oregano and dried onion, but you could also add fresh diced onion and minced garlic (or even green pepper, if you’d like). I didn’t add any salt because I knew the cheese would have pretty plenty of salt in it.
Add the cooked turkey to a mixing bowl, then mix in the ricotta, 1 c of the cheese, and 1c of the spaghetti sauce. Spread the mixture on top of the crescent roll crust.
Top the turkey mixture with the rest of the spaghetti sauce, and then the cheese. Cover with foil and bake for 20-30 minutes. Uncover and bake for another 15 minutes, or until the cheese is melted and the crust turns golden brown.
Cut into 6 slices when it cools. Eat with a salad with fat-free or reduced-fat dressing to keep things reasonable.
- You could go with lean ground beef rather than the turkey.
- I’d also experiment with making dough from half an envelope of just-add-water pizza crust mix, as an alternative to the buttery sweetness of the crescent rolls.