Ingredients
1/2
pound ground turkey
1
small onion, finely chopped (1/4 cup)
1
can (8 ounces) stewed tomatoes, undrained
1
can (8 ounces) tomato sauce
1/2
teaspoon Italian seasoning
6
ounces uncooked fettuccine
1
egg
1
tablespoon butter or margarine, melted
1
cup shredded mozzarella cheese (4 ounces)
1
cup small curd creamed cottage cheese
1
egg
1
cup broccoli or frozen (thawed) chopped broccoli
1/4
cup grated Parmesan cheese
Preparation
Cook turkey and onion in 10-inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
Meanwhile, cook and drain fettuccine as directed on package. Beat 1 egg and the butter in medium bowl. Stir in fettuccine and mozzarella cheese. Spoon mixture into ungreased pie plate, 10x1 1/2 inches; press evenly on bottom and up side.
Mix cottage cheese and 1 egg; spread over fettuccine mixture on bottom of pie plate. Sprinkle with broccoli. Spoon turkey mixture evenly over top. Sprinkle with Parmesan cheese.
Heat oven to 350°F. Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.
