Spaghetti Pie

Directions

1) Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside.

2) Place 1 tbsp olive oil and 2 garlic cloves in a medium skillet over medium-low heat. Toast garlic on all sides until browned, about 5 minutes. Add the turkey, season with 1 tsp kosher salt, and cook until no longer pink, breaking turkey up into small pieces with a spoon. Remove from heat and set aside to cool. 

3) Remove garlic cloves from skillet and chop. In a large bowl, whisk together marinara sauce, eggs, ricotta cheese, onion powder, garlic powder, oregano, 1 tsp kosher salt, and ½ tsp ground black pepper until smooth. Fold in parmesan cheese, 1 cup mozzarella, chopped garlic cloves, and cooled turkey until cohesive. Fold in the spaghetti.

3) Spray a Suvie pan with cooking spray and line with aluminum foil so that the edges extend over the long sides of the pan. Mist again with cooking spray. Add the spaghetti pie, pressing down into an even layer. 

4) Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Convection Bake at 350°F for 15 minutes

Top Zone: None

5) Remove pan from Suvie and sprinkle remaining ½ cup shredded mozzarella and ¼ cup parmesan cheese over the top of the pie. Return pan to Suvie and broil for 5 minutes until cheese is melted, browned, and bubbling.

6) Remove pan from Suvie. Let spaghetti pie sit 5 minutes to cool. Run a knife around the edges and using the long sides of the foil, lift out spaghetti pie and transfer to a cutting board. With a serrated knife, cut into slices and serve.