Lunch: Spaghetti Pie

Ingredients

8 ounces, weight Spaghetti, Regular Or Whole Wheat
2 Eggs
1/2 cup Grated Parmesan Cheese, Divided
1 Tablespoon Olive Oil
1 pound Ground Turkey
1/2 Yellow Onion, Chopped
2 Medium Carrots, Cut Into 1/2-inch Circles
3 cloves Garlic, Minced
3/4 teaspoons Ground Oregano
1/2 teaspoon Salt (or More To Taste)
1/2 teaspoon Ground Pepper
2-1/2 cups Canned Crushed Tomatoes
1/4 cup Minced Flat-leaf Parsley
1/3 cup Grated Mozzarella Cheese

Instructions

Preheat the oven to 350 ºF. Lightly coat a 9-inch pie dish with cooking spray.
Bring a large saucepan of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and briefly rinse with cold water.
In a medium bowl, whisk eggs and stir in 1/4 cup Parmesan cheese. Add spaghetti and toss to coat the noodles.
Transfer the spaghetti to the prepared pie dish and arrange the noodles on the bottom and up the side of the dish to form a crust.
Heat olive oil in a large nonstick skillet set over medium-high heat. Add ground turkey, onion and carrots, and cook until turkey is cooked through, about 5 minutes. Add garlic, oregano, salt and pepper, and cook for 1 minute.
Add crushed tomatoes and parsley, and stir to combine. Taste and adjust the seasoning, if necessary. Transfer the turkey mixture to the pie dish and spread it over top, leaving some of the spaghetti around the edges uncovered. Sprinkle mozzarella cheese and remaining 1/4 cup Parmesan cheese over top.
Bake until the cheese is melted, about 20 minutes. Let the pie rest for about 10 minutes, then cut into 8 wedges. Serve.