I’ve told you before, Ron doesn’t like eating leftovers. Unfortunately now that we are empty nesters, we have a lot of leftovers. Cooking for two is hard. The other night I made spaghetti but I have a problem, I never know how many noodles to add. I looked in the pot and it didn’t look like enough. When I drained the noodles I realized I had to much and I started to laugh because it reminded me of this meme.
Truth right? I love leftover spaghetti but this week Ron wasn’t having it. Ugh. I searched Pinterest for things to make with leftover spaghetti and what I found were hundreds of similar recipes for a spaghetti pie or spaghetti frittata. I didn’t fry mine first, maybe I’ll try that next time, so I’m calling this a leftover spaghetti pie.
I know the pictures are horrible. This pie turned out a bit looser than I had hoped it would. It was difficult to get clean slices so the pictures are of the unserved half of the pie. I did learn something in the process…I don’t own a proper pie pan. I had to pick up some disposable pie tins to make this recipe. So now the question is should I get a Pyrex pie pan or an aluminized steel pie pan? Do you have a preference? I don’t make a lot of pies…but maybe that is because I don’t have a proper pan.
I always have leftover spaghetti. Turning those leftovers into a pie is one easy way to switch them up a bit.
- 3 cups leftover spaghetti in sauce
- 2 eggs beaten
- 1/2 cup grated Parmesan cheese
- 3 TBS butter melted
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup spaghetti sauce
- 1/2 tsp Italian seasoning
Preheat oven to 350° F.
In a large mixing bowl combine the spaghetti, eggs, Parmesan, butter, and Italian seasoning
Pour the spaghetti mixture into the 9" pie pan.
Pour the spaghetti sauce over the top of the spaghetti mixture.
Bake uncovered for 30 minutes.
Remove from oven, sprinkle shredded mozzarella over top of pie.
Bake for 5-10 more minutes, until cheese is bubbling.