Spaghetti Pie

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

For more great recipes visit »

Heart and Stroke Foundation


250 g (8 oz) extra lean ground turkey

10 mL (2 tsp) canola oil

1 small onion, chopped

3 cloves garlic, minced

5 mL (1 tsp) Italian herb seasoning

500 mL (2 cups) chopped fresh or frozen broccoli

375 mL (1 1/2 cups) low fat pasta sauce

175 g (6 oz) whole wheat spaghetti, cooked

(about 750 mL/3 cups cooked)

10 mL (2 tsp) soft non hydrogenated margarine

30 mL (2 tbsp) all purpose flour

250 mL (1 cup) skim milk

125 mL (1/2 cup) 1% cottage cheese

Spaghetti Pie

Make this spaghetti and meat sauce dinner fun and serve it up like a pie! Serve it in wedges with a crisp green salad for a new twist on a family favourite.

Tip: Make the spaghetti pie ahead of time and do not bake. Wrap and refrigerate for up to 1 day. Cover with foil and reheat in 180 C (350 F) oven for about 45 minutes.

Servings: 6 (1 serving - 1/6 of the pie)

Difficulty Level: Intermediate

Nutritional Information

Calories: 274

Protein: 18 g

Total Fat: 8 g

Saturated Fat: 2 g

Cholesterol: 29 mg

Carbohydrate: 34 g

Fibre: 5 g

Sugars: 7 g

Sodium: 368 mg

Potassium: 315 mg


In large saucepan cook turkey for about 5 minutes or until no longer pink. Drain in sieve to remove fat. Return saucepan to medium heat with oil and cook onion, garlic and Italian seasoning, stirring, for about 2 minutes or until onion is softened. Return turkey to saucepan and add broccoli and pasta sauce; bring to a simmer, cover and cook for 5 minutes. Set aside.

In another saucepan, melt margarine over medium heat. Whisk in flour until smooth. Whisk in milk and cook, whisking for about 5 minutes or until starting to thicken and bubble. Whisk in cottage cheese and remove from heat.

Add spaghetti to turkey mixture and stir in 125 mL (1/2 cup) of the cheese sauce. Pour into 25 cm (10 inch) deep dish pie plate; pressing down to flatten. Spread remaining cheese sauce over top and bake in 180 C (350 F) oven for about 25 minutes or until bubbly. Broil about 15 cm (6 inches) away from broiler for about 2 minutes or until golden on top, if desired. Let cool slightly before cutting into wedges to serve.

Developed by Emily Richards, PH Ec. ©The Heart and Stroke Foundation 2011.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.