Italian Fettuccine Pie Recipe
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Add an Italian twist to hamburger casserole. Tomatoes, fettuccine noodles and lots of cheese create a one-dish dinner complete with veggies.
Ingredients
- 1/2 pound lean (at least 80%) ground beef
- 1 small onion, finely chopped (1/4 cup)
- 1 can stewed tomatoes, undrained (8 ounces)
- 1 can tomato sauce (8 ounces)
- 1/2 teaspoon Italian seasoning
- 6 ounces uncooked fettuccine
- 2 eggs
- 1 tablespoon butter or margarine, melted
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 cup small-curd cottage cheese
- 1 cup Green Giant® Valley Fresh Steamers frozen chopped broccoli, thawed, or chopped fresh broccoli
- 1/4 cup grated Parmesan cheese
- Heat oven to 350 degrees F. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
- Meanwhile, cook and drain fettuccine as directed on package.
- In medium bowl, beat one of the eggs and the butter. Stir in fettuccine and mozzarella cheese. In ungreased 9-inch quiche dish or pie plate, spoon and press mixture evenly in bottom and up side of dish.
- In small bowl, mix cottage cheese and remaining egg; spread over fettuccine mixture in dish. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese.
- Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.
- Calories 350 (Calories from Fat 140); Total Fat 15g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 140mg; Sodium 800mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 6g); Protein 25g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 25%; Iron 15%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat. Carbohydrate Choices: 2.
- Percent Daily Values are based on a 2,000 calorie diet
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