This isn't tetrazzini as you know it. The original, ascribed to Auguste Escoffier ("the king of chefs"), was a rich mixture of sherry-spiked cream, turkey, and cheese, named in honor of Luisa Tetrazzini, a celebrated early-20th-century opera singer. This home-style version is from SAVEUR kitchen director, Liz Pearson, and makes a great use for leftover Thanksgiving turkey.

2 tbsp. butter
7 cups chicken broth
1 green bell pepper, cored, seeded, and finely chopped
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
Salt and freshly ground black pepper
1 lb. dried spaghetti
1 lb. skinless boneless roasted turkey, torn into large
   chunks (about 3 cups)
2 cups frozen peas, thawed
1 cup ketchup
1  7-oz. can mushrooms, drained
1⁄4 cup finely chopped drained pimentos
3 cups (about 1⁄2 lb.) grated cheddar cheese

1. Preheat oven to 350°. Butter an 11" × 13" casserole dish with 1 tbsp. of the butter. Combine broth, peppers, onions, garlic, and salt and pepper to taste in a large pot and bring to a boil. Add spaghetti in broken pieces, reduce heat to medium, and boil gently, stirring often, until spaghetti is al dente, 12–14 minutes. Remove from heat, add remaining 1 tbsp. butter, turkey, peas, ketchup, mushrooms, pimentos, and salt and pepper to taste and fold together.

2. Transfer spaghetti mixture to buttered dish and cover with grated cheese. Bake until golden and bubbly, about 30 minutes. Set casserole aside to let cool slightly, then serve.