quick

turkey meatballs in pesto pasta pie

►make ahead up to 24 hours

Prep: 30 minutes Bake: 50 minutes at 350°F Chill: up to 24 hours Makes: 6 servings

• 1 egg
• ¾ cup soft bread crumbs (1 slice bread)
• ⅓ cup finely chopped onion
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons finely chopped drained, oil-packed tomatoes
• 1 teaspoon dried Italian seasoning, crushed
• ¼ teaspoon garlic salt
• ⅛ teaspoon black pepper
• 1 pound uncooked ground turkey
• 5 ounces dried spaghetti, preferably whole grain spaghetti
• 6 tablespoons purchased basil pesto
• 1 egg, lightly beaten
• Nonstick cooking spray
• 1 cup ricotta cheese
• 1 cup mushroom pasta sauce
• ½ cup sliced pitted Kalamata olives
• 2 tablespoons water
• ½ cup shredded pizza cheese (2 ounces)
• Snipped fresh basil (optional)

1. Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil; set aside. For the meatballs, in a large bowl combine the egg, bread crumbs, onion, Parmesan, tomatoes, Italian seasoning, garlic salt, and pepper. Add turkey and mix well. Shape into 1-inch meatballs. Place meatballs on prepared pan. Bake about 20 minutes or until no longer pink.

2. Meanwhile, cook spaghetti according to package directions; drain. Stir in 4 tablespoons of the pesto and the egg; set aside.

3. Coat a 9-inch pie plate with cooking spray. Press spaghetti mixture onto bottom and up sides of prepared pie plate, forming a crust. In a small bowl combine ricotta and the remaining 2 tablespoons pesto; spread on and up the sides of the pasta crust. (To serve today, continue as directed in Steps 5 and 6.)

4. To serve later, cover pasta crust with plastic wrap. Chill up to 24 hours. Place cooled meatballs in a resealable plastic bag. Chill for 24 hours.

5. Preheat oven to 350°F. For filling, in a medium saucepan stir together meatballs, pasta sauce, olives, and the water. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, about 5 minutes or just until meatballs are heated through, stirring twice. Uncover pasta crust. Spoon filling into pasta crust. Cover pie loosely with foil.

6. Bake for 25 minutes. Sprinkle with pizza cheese. Bake, uncovered, about 5 minutes more or until heated through. If desired, sprinkle with snipped fresh basil.

Per serving: 455 cal., 25 g fat (9 g sat. fat), 153 mg chol., 770 mg sodium, 29 g carb., 4 g fiber, 29 g pro.

Because meatballs freeze, store, and reheat well, they’re ideal for make-ahead batch cooking.