Pasta comes in one-pound boxes, and most recipes are tailored to this metric. So, people cooking at home often end up making pasta for four (what a pound usually yields) even if, you know, it’s only dinner for two. Leftover pasta is generally not great, but it can be redeemed through what is affectionately known as “Spaghetti Pie.” It’s basically a pasta frittata, combining the leftover pasta from any recipe with eggs and grated cheese in a pan and finished in the oven. You can supplement with browned ground beef and/or aromatics (onions/herbs/garlic), but the basic recipe only requires a few ingredients found in most fridges. The results can be had for any meal through the day (or the next day…).
Let’s do it:
1/2 lb leftover pasta (dressed in any sauce but discarding excess)
6 large eggs, whipped
1 cup grated cheese (Parmesan or pecorino)
salt & pepper
1/4 cup extra virgin olive oil
Preheat over to 350.
Heat olive oil in an ovenproof, non-stick pan over medium-high heat.
Add the pasta, season with salt & pepper, and turn to coat until warm.
Whip cheese with the eggs.
Slightly increase heat.
Add the eggs/cheese mixture.
Shake the pan to combine all ingredients evenly.
Leave alone until the bottom and sides firm up.
Transfer to oven and cook until the top solidifies (10-15 minutes).
Serve warm or at room temperature. A little hot sauce is encouraged.