If you are looking for ways to use up that leftover turkey or ham, you gotta try this spaghetti pie. A familiar taste with a fun look. It's easy to pull together and can be made ahead and baked later.
Bring a large pot of water to a boil. Add spaghetti and cook to al dente, according to the instruction on the package
200 gr dry spaghetti
When they are cooked, do not rinse. Toss with butter, eggs and parmesan cheese to combine
15 gr butter, 25 gr grated parmesan cheese, 2 large eggs
Assemble the spaghetti crust:
I use a 6-inch springform cake pan. You can also use a 8 or 9 inch pie plate. Transfer the spaghetti to the pan and press to the bottom and the side of the pan
Cook the turkey tomato sauce:
Preheat oven to 350 F (180 C). Preheat a large pan or skillet. Add oil and saute onion and garlic for about 2 minutes. Add the marinara sauce followed by seasonings. Add the leftover turkey or ham. Stir to combine. Have a taste and adjust seasonings to your preference
1 Tbsp cooking oil, 1 large onion, 3 cloves garlic, 600 gr marinara sauce, 1 tsp salt, 1 tsp sugar, 1/4 tsp freshly ground black pepper, 300 gr shredded leftover turkey or diced ham
Assembling:
Pour the meat sauce into the pan that has been layered with spaghetti and smooth with a spatula. You can prepare ahead up to this point, cover and keep in the fridge and bake the next day if you prefer. Simply remove it from the fridge and let it stand for 30 minutes before baking.
Otherwise, bake in the preheated oven for 30-40 minutes if you use a deep pan as I did. If you use a pie plate, 25-30 minutes should be sufficient. Carefully remove from the oven and top with the cheese topping and bake for another 5 minutes until the cheese are bubbly and melted
100 gr shredded mozzarella, 20 gr shredded parmesan cheese
Remove from the oven and let the pie stands for 5 minutes before serving