So I had some spaghetti with basil pesto left over from last night’s dinner. This happens once in a while–they don’t eat all the pasta and some inevitably spends the night in the fridge. But boy-oh-boy the next day it’s breakfast–a spaghetti pie.
You can make this with just about any left over long pasta with just about any sauce (seafood not so good, however). Start the day by beating a few eggs in a big bowl, add the left over pasta and toss. Pour it into a baking dish. Throw it in the oven and take it out after your shower.
Spaghetti pie for breakfast–maybe with a fresh peach salad? Save it for later and enjoy it as a side dish or part of an antipasti course.
The pie is moist inside and those golden pasta strands on top have a crispy, nutty flavor.
This recipe is good for about a 1/4 pound of leftover pasta. If you have more leftovers, simply add another egg.
- leftover long pasta
- 3 eggs
- 1 tablespoon EVOO
- 1 tablespoon freshly grated pecorino or parmigiano
- Heat oven to 375 degrees.
- Beat the eggs in a large bowl.
- Toss in the pasta and coat well with the egg.
- Lightly oil a baking dish.
- Pour in the pasta and spread it evenly.
- Sprinkle with EVOO and grated cheese.
- Bake until some top strands of pasta turn golden about 20 minutes.
- Serve immediately or at room temperature.