Italian Fettuccine Pie
Recipe from Betty Crocker

Add an Italian twist to hamburger casserole. Tomatoes, fettuccine noodles and lots of cheese create a one-dish dinner complete with veggies.


Italian Fettuccine Pie

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Servings: 6 servings
Prep Time: 30 mins
Total Time: 1 hr 10 mins
Related Categories: Casseroles, Fettuccine, Italian Cuisine, Italian Lasagna, Savory Pies
 
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Ingredients
  • 1/2   pound
    lean (at least 80%) ground beef
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  • 1   small
    onion, finely chopped (1/4 cup)
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  • 1   can
    stewed tomatoes, undrained (8 ounces)
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  • 1   can
    tomato sauce (8 ounces)
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  • 1/2   teaspoon
    Italian seasoning
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  • 6   ounces
    uncooked fettuccine
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  • 2  
    eggs
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  • 1   tablespoon
    butter or margarine, melted
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  • 1   cup
    shredded mozzarella cheese (4 ounces)
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  • 1   cup
    small-curd cottage cheese
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  • 1   cup
    Green Giant® Valley Fresh Steamers frozen chopped broccoli, thawed, or chopped fresh broccoli
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  • 1/4   cup
    grated Parmesan cheese
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Directions
1.
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.
2.
Meanwhile, cook and drain fettuccine as directed on package.
3.
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.
4.
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.
5.
Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.
Nutrition information
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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