Spaghetti Pie With Turkey & Sausage
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This is another Anna and Cliff original recipe, even if it's not an original idea. We had a pound of ground turkey and a little leftover sausage from breakfast. We cooked up the pasta sauce and thought that it was pretty good. But we had cooked way to much pasta. So we came up with the idea of making a spaghetti pie with the leftovers.

It turned out so well that we made it all again, just to make the spaghetti pie. We have also taken it to a pot luck lunch, and it was a hit with nothing left to take home.

1 lb ground turkey
1/4 lb mild pork breakfast sausage
1 (24oz) jar prepared mariana sauce
2 tbls finely chopped sun-dried tomatoes
1 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp dried basil
1/2 tsp kosher salt
1/4 black pepper

1/3 lb angle hair pasta
2 eggs, beaten
3/4 cup Parmesan cheese, grated
1 tbls dried parsley flakes

1 cup mozzarella cheese, grated

Brown the ground turkey and sausage in a large skillet, over medium-high heat. Add the mariana sauce, water, sun-dried tomatoes, Worcestershire, garlic powder, oregano, basil, salt and black pepper. Simmer for 20 -25 minutes, or until the meat mixture is almost dry.

While the meat sauce is simmering, cook the pasta according to the package directions (be careful not to over cook it). Place the drained pasta in a large mixing bowl. Add the parsley flakes and Parmesan cheese. Mix well. Stir in the beaten eggs (making sure the pasta is cooled enough not to curdle the eggs), add fold the mixture together.

Divide the pasta into two equal parts. Add each half to a greased 9 inch glass pie plate. Smooth the pasta mixture out to make an even "crust" layer for your pie, making sure to come up the sides too. Top the pasta with half of the meat mixture. Top with half of the grated mozzarella cheese. Repeat the pasta, meat sauce and cheese layers, using the remainder of each, in the other pie pan.

Bake in a preheated 350 degree oven for 20 minutes, or until the cheese on top is melted and starts to bubble.

Cliff Note: We use Bertolli Vineyard Marinara Sauce. The sun-dried tomatoes are dry packed in a package (not in oil).