Yogurt Spaghetti Pie Bake

Serves 4 (9" pie dish):
  • 250g lean turkey mince
  • 150g dry bucatini or spaghetti
  • 6 tbsp natural yogurt
  • 200g canned tomatoes
  • 6 cherry tomatoes, quartered
  • 2 tbsp tomato puree
  • 100g sweetcorn
  • 1 celery stick, chopped
  • 2 tbsp red onion, chopped
  • Juice of small orange
  • 1 egg
  • Some olive oil

  1. Gently boil the bucatini/spaghetti in lightly salted water for about 15 minutes until cooked. Drain, toss with oil and keep warm.
  2. Meanwhile, fry the onion and mince for a few minutes to brown.  Add the celery, sweetcorn, and cherry toms, frying for another couple of minutes.
  3. Add the chopped toms, puree, orange juice and 2 tbsp of the yogurt. Leave to simmer until piping hot.
  4. In a bowl, beat the egg with the remaining 4 tbsp yogurt.
  5. Tip the turkey filling into a pie dish. Top with the spaghetti, then pour over the yogurt egg mixture.
  6. Bake at 200 degrees C for about 25 minutes until nice and bubbly.