This is a play on one of my very favorite dishes my mother used to make with all that leftover Thanksgiving Turkey. There were two things I loved about holiday leftovers, one was Turketti, the other was Potatoes, Ham, and Cheese which always came around after new year's ham. Well, I've taken the main ingredients in Turketti, got rid of the Turkey and added spinach. The result - Vegetti! At least it has all the classic flavors of Turketti.
For my fowl eating friends - Give this a shot next time you have leftover turkey. You'll just need to chop up your cooked turkey and probably use chicken broth instead of veggie broth.
Vegetti
1 package of whole wheat spaghetti
1 package of frozen spinach, thawed and extremely well squeezed and drained
1 2oz jar of diced pimentos, drained
1 can whole kernel corn, drained
1/4 tsp Celery Salt
1/4 tsp Garlic Salt (or powdered Garlic is fine)
1/4 tsp Pepper
2 cups shredded Cheddar Cheese, divided
1 cup veggie broth
Cook spaghetti according to package directions, be sure to leave them al dente; drain and set aside. Combine corn, pimentos, seasonings, and 1 cup of cheese (or more!). Stir in the noodles and then the veggie broth a little at a time. You really might only need a splash of veggie broth. It is extremely important to get your spinach as dry as possible or you will end up with vegetti soup. So eyeball the broth and don't overdo it. If you are using Turkey instead of spinach, you will need to add much more broth (near 2 cups) Spoon into a lightly greased 12 x 8 inch baking dish.
Bake at 350 for 20 minutes. Sprinkle remaining cheese on top and bake until cheese is bubbly, another 10 minutes or so. Let stand 5 minutes before serving.
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