Sunday 45: Leftover Pasta Pie

Pasta pie with eggs and two cheeses, straight from the oven.

In our house, we’d happily have pasta for dinner seven nights a week. I’ve even caught our son, Sam, breaking into the pantry between meals and pulling out uncooked strands of spaghetti to chew on. We don’t make pasta quite every night, but it’s often enough. Usually there’s none left over, not after Sam has had his second and third plateful. But sometimes I’ll make extra, and maybe double the recipe, because I have a craving for a leftover pasta pie for the next morning’s breakfast. Sam craves pasta pie too. It’s how I know he’s my boy.

Serves 4

4 eggs

1 pound (or thereabouts) leftover spaghetti or linguine in a tomato sauce

1 cup shredded grated mozzarella, divided

1 cup freshly grated parmesan, divided

1 teaspoon pepper

1 tablespoon butter

1 tablespoon olive oil

METHOD

Preheat the oven to 375°F.

In a mixing bowl, beat the eggs, then add the pasta, ½ cup mozzarella, ½ cup parmesan, and the pepper, stirring to combine. 

In an oven-safe skillet over medium heat, heat the butter and oil. Tip the pasta mixture into the pan and cook, undisturbed, for 5 minutes. Sprinkle the remaining ½ cup mozzarella and ½ cup parmesan on top of the pasta and transfer the pan to the oven. Bake for 10 to 15 minutes, until the cheese has formed a crust.