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.
The Leftover Queen
1 hour ago