If you find yourself having a lot of leftover spaghetti, then this recipe is perfect for you. It’s another dish that I am sure everyone in your family will love. You don’t need to worry when you serve this to them. One thing that Mom taught us is to never waste any food, what more good food. This is the reason why after a get-together in the house, I find myself eating nothing but leftovers for a week.
Our friends over at The Today Show had this to say about the recipe:
I was first introduced to a variation of this recipe by a fraternity brother from Emory University named Matt Sacks. Later on, while in graduate school, my stepmother—a pretty great cook in her own right—gave me her version of the recipe, which comes in handy not only as a great lunch or dinner, but as one that I can make and eat throughout the week. It operates on the same principle as a baked ziti, so feel free to change up the type of pasta or type of cheese or sauce as you see fit. But give the old classics a try—they are classics for a reason, after all!
Sometimes I eat them just as how they were, but sometimes I turn them into something new. This is one creative idea on how to turn your leftover spaghetti into something just as tasty!
12 ounces Barilla spaghetti, cooked, ½ cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large Eggland’s Best eggs
1 cup Kraft grated parmesan cheese
1½ cup Kraft shredded mozzarella
2 tablespoons Bertolli olive oil
Morton salt to taste
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and ¾ cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and ¼ cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
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Quick Tip: Cheese may overflow during baking, so a cookie sheet under the pie is recommended during baking.
Thanks again to The Today show for this amazing recipe.