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Turkey Bolognese Vermicelli Pie
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Effortlessly whip up this gorgeous Italian pasta pie in just 30 minutes for a crowd-pleasing main course that serves six.
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
Instructions:
  • Prepare vermicelli following package instructions, then drain.
  • Preheat the oven to 350°F. Coat a 9 1/2-inch glass deep-dish or 10-inch glass pie pan with cooking spray. In a 10-inch nonstick skillet over medium heat, cook the ground turkey, carrot, celery, onion, and garlic for 8 to 10 minutes until the turkey is cooked through and the vegetables are tender. Drain the mixture and then mix in the pasta sauce, tomatoes, and 1/2 cup of cheese.
  • In a spacious bowl, vigorously whip egg whites and garlic salt until airy. Add the cooked vermicelli and mix well. Transfer the mixture to a pie pan, pressing it up the sides by 1 inch to create a crust.
  • Evenly distribute the turkey mixture over the vermicelli in the pan and generously sprinkle with the remaining 1/2 cup of cheese.
  • Bake for 20 to 25 minutes, or until the filling sets and the crust turns a light golden brown. Allow it to stand for 10 minutes before serving and cut into wedges to enjoy.

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