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Dinner Recipes

Sausage-Broccoli Fettuccine Pie

We turned pasta into a clever crust for this delicious bake that can be prepped ahead and then popped into the oven come dinner time.

Serving Size:


Active Time:

15 min.

Total Time:

1 hr.


  • 12 oz. fettuccini pasta
  • 1 pkg. (14 oz.) Italian Italian sausage, casings removed and crumbled
  • 1 cup tomato-and-basil pasta sauce
  • 1 pkg. (8 oz.) low-fat cottage cheese
  • 1 large egg
  • 1 pkg. (8 oz.) shredded mozzarella cheese, divided
  • 1 pkg. (10 oz.) frozen broccoli florets, cooked


  1. Heat oven to 400ºF. In pot of salted boiling water, cook fettuccini according to package directions for al dente; drain. Return pasta to pot.
  2. Meanwhile, in skillet over medium heat, cook sausage 10 min. or until lightly browned, stirring to break-up pieces. Stir in pasta sauce; remove from heat.
  3. In food processor, puree cottage cheese and egg 2 min. or until smooth. Season with salt and pepper. Stir cheese mixture into fettuccini. Using tongs, arrange pasta in circular design in greased 2-quart casserole. Sprinkle with ½ of mozzarella. Spoon sausage mixture over center of pasta. Arrange broccoli around sausage mixture. Sprinkle with remaining mozzarella. Cover with greased aluminum foil. Bake 30 min. or until heated through, uncovering during last 5 min. of cooking time.

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