As the old saying goes: “Great things take time.” Now, did philosophers of the past intend those words to extend to recipes requiring two-day-old tomato sauce and pasta that finds its home on the second shelf of your refrigerator? Perhaps not. But we think they would approve bringing the mantra into the kitchen.
In this recipe, Aimee Broussard shows us how she takes leftover spaghetti and reinvents it as an entirely new dish. With only a few additional steps, you too can bring new life to yesterday’s dinner.
8 oz. spaghetti, cooked
2 Tbsp. olive oil
2 eggs, well beaten ¾ cup shredded parmesan cheese
1 cup shredded mozzarella cheese, divided 1½ cups pasta sauce
Preheat oven to 350 degrees. Spray a 9-inch baking pan with non-stick cooking spray. (I use a springform cake pan.)
Toss spaghetti with olive oil in a large bowl. Stir in eggs and parmesan cheese. Pour spaghetti mixture into prepared pan; form into a crust by gently pressing against bottom and sides of pan. Spoon pasta sauce over spaghetti. Bake for 25 minutes. Remove dish from oven, top with half of mozzarella cheese, and return to oven for an additional 5 minutes or until cheese is melted. Sprinkle remaining mozzarella over top, and allow pie to cool for 10 minutes before removing springform and cutting.