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 Cheese 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 Cheese 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 Cheeses. 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 Cheese for the Parmesan Cheese. The Ricotta Cheese in the filling can be replaced with Mascarpone Cheese.