1/2 lb Ground turkey
1 sm Onion, finely chopped (about
— 1/4 cup) 1 cn (8 oz) tomato sauce
1 cn (8 oz) stewed tomatoes,
— undrained 1/2 t Italian seasoning
6 oz Uncooked fettuccine
1 ea Egg
1 T Margarine or butter, melted
1 c Shredded mozzarella cheese
— 4 ounces 1 c Small curd creamed cotttage
— cheese 1 ea Egg
1 c Chopped fresh broccoli, OR
Frozen (thawed) broccoli 1/4 c Grated Parmesan cheese
Cook ground turkey and onion in 10-inch skillet over medium heat, stirring frequently, until 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 fettuccine as directed on package; drain. Beat 1 egg and the margarine in medium bowl. Stir in fettuccine and mozzarella cheese. Spoon mixture into ungreased pie plate, 10 x 1-1/2 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. To serve now, heat oven to 350 degrees. Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting. To Store: Refrigerator: Cover unbaked pie with aluminum foil and refrigerate no longer than 24 hours. Freezer: Wrap unbaked pie tightly and label. Freeze no longer than 1 month. To cook from refrigerator: Oven: About 1-1/4 hours before serving, heat oven to 350 degrees. Bake in covered pie plate about 1 hour or until hot in center. Let stand for 10 minutes before cutting. To cook from freezer: Oven: About 2-1/4 hours before serving, heat oven to 400 degrees. Unwrap and cover with aluminum foil. Bake about 2 hours or until hot in center. Let stand for 10 minutes before cutting. Source: Betty Crocker’s Do-Ahead Cookbook, copyright 1994 —–