Wednesday, September 7, 2016

Spaghetti Pie

You have seen this here before, but many people requested that I post this again after seeing my instagram photos.

I make my raw cherry tomato pasta once a week in the summer (just ripe tomatoes cut up, garlic, a splash of balsamic vinegar, kosher salt, kalamata olives and olive oil.....let sit on the counter for hours to marinate then toss w/ hot pasta and fresh basil).


I always make too much pasta (can there ever be TOO MUCH PASTA?).

Here is a great old idea to use up the leftovers.

Butter a 9" cast iron skillet or pie dish.

Mix the leftover pasta (should be enough to fill the skillet) with 3 beaten eggs, 1 cup of milk and about a cup of mixed cheeses.


I use 1/2 cup of Parmesan and 1/2 cup of smoked mozzarella.

Season w/ salt & pepper and lots of fresh herbs (I used parsley and basil).

Pour into buttered dish and bake at 400F for 35-40 minutes until golden.

Run a knife around the edge and cut into wedges.

This is fantastic the next day room temperature or warmed.

You can use any pasta dish from last night, a meat sauce is extra good.....or broccoli and sausage my favorite.


No food ever wasted here.

Love,
The Leftover Queen

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