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