6 ounces basil or spinach linguine noodles
1/4 cup (3/4 ounce) grated Wisconsin Parmesan cheese
2 eggs, slightly beaten
1 cup (8 ounces) Wisconsin ricotta cheese
1 pound Italian-seasoned ground turkey, crumbled and cooked
1 1/2 cups Italian seasoned tomato sauce
1 tablespoon butter, melted
1/2 cup Italian-seasoned bread crumbs
1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
1/2 cup (2 ounces) Wisconsin cheddar cheese, shredded
Fresh basil leaves, optional
Preheat oven to 325°F.
Break linguine noodles in half and cook until al dente, according to package directions. Drain. In a large bowl, combine Parmesan and eggs; fold in noodles until well coated. Butter a 9-inch pie pan. Press noodle mixture evenly onto bottom and sides of pan. Spoon Ricotta over top. Cover with cooked turkey; top with tomato sauce.
In small bowl, drizzle melted butter over bread crumbs and mix thoroughly. Top perimeter of pie pan with bread crumbs. Top center of pie with Mozzarella and Cheddar. Bake for 30 minutes. Remove from oven and let stand for 5 minutes before cutting and serving. Garnish with fresh basil, if desired.
Cheese Variations: You may substitute Asiago or Romano for Parmesan. The Ricotta in the filling can be replaced with Mascarpone.