Growing up we had a lot of spaghetti dinners. It was common knowledge that my dad made a wicked marinara sauce, so much so that he was head chef at several of my school’s spaghetti dinner fundraisers.
We inevitably ended up eating a lot of leftover spaghetti, and I have to be honest, it wasn’t ever as good as the fresh stuff.
But sometimes my dad would whip together spaghetti pie. He would take the leftover pasta, stick it in a skillet with some eggs and cheese and bake it till it was crusty and delicious.
I don’t know his recipe, but I decided to try it out myself and it was an instant success — well, a 30-minute success.
This is comfort food at its best and is perfect for a quick weeknight meal. Plus, it’s easy cleanup since you only use one skillet.
Leftover Spaghetti Pie
1/2 pound leftover pasta
3 italian sausages, cooked
One jar of marinara sauce
1 cup shredded Italian blend cheese
1/4 cup cream
Preheat the oven to 400 degrees. Slice the cooked sausages into bite-sized pieces. Heat an oven-proof skillet over medium-high and brown the sausages on both sides. Meanwhile, roughly chop the leftover spaghetti into 2-inch pieces. Toss the pasta into the skillet with the marinara sauce. Turn heat to medium-low and heat thoroughly, stirring occasionally, about 7 minutes. Stir in 1/3 cup of the cheese and the cream. Top with a hefty layer of cheese and bake for 30 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving.
3 thoughts on “Leftover Spaghetti Pie”
That sounds good. And I hate to see anything go to waste so I love it when people find new ways to serve leftovers.
Thanks Penny. I hope you’ll give it a try. It’s a versatile recipe. Last time I made it with puttanesca sauce, which has greek olives in it.