---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Turkey-Pasta Pie
  Categories: Poultry, Main dish, Pasta
       Yield: 6 Servings
  
     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
  
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