Leftovers: Spaghetti Pie

It was pasta night last night.

I usually make half a box, or 8 oz. of pasta when cooking for the 2 of us.
That is not the standard measurement per serving. Weight Watchers would not like me as their spokesperson.

A half a pound of pasta should feed 4 normal people, but we are not normal. I swear, I could eat the entire pound of cooked spaghetti....and that goes for shells, farfalle, rotelle, you get the picture.

On the rare occasion that there is leftover pasta from last night, I tend to throw it out, because without tomato sauce it will be dry the next day.

Here's a great save. Make a spaghetti pie.
It's like a quiche. You throw in some milk, eggs, and cheeses to make a pie.

You can bake it in a pie dish or a cast iron skillet, just make sure you butter it well.

I usually make a pasta with vegetables. Here, I made a roasted broccoli & lemon pasta with anchovies and garlic. Perfect for the next day's spaghetti pie.

You don't have to measure, just make sure you have enough leftover pasta to fill a 9" pie dish.

Add in the leftover pasta w/ vegetables or sausage.......

Pour in 1 cup of milk & 3 eggs. Mix well.

I grated in 4 oz. of fontina cheese (mozzarella is good too), and 1/2 cup of grated Parmigiano Reggiano.

Mix all together with the cheeses and season w/ black pepper.

Pour into the buttered pie dish and grind some fresh Parm on top.

Bake in a 400F oven for 35-40 minutes until the pie is puffed and golden.

Cut into slices and enjoy!

I am the leftover queen.