Leftover Spaghetti Pie with three kinds of cheese--smoked mozzarella, ricotta and Parmesan--is how to turn leftover spaghetti into something amazing!
We are in love with this dish! Trying real hard not to use the word "leftover," but heck yeah. Why not turn leftover spaghetti into another fabulous meal?
Spaghetti Pie with Three Cheeses is a great dish to have in your pocket when you're flying by the seat of your pants like we've had to do the past several months with major home repairs.
One of the things I love the most about Italian food and cooking is that nothing ever goes to waste!
So here's the deal. You and your family enjoy a wonderful homestyle Italian meal of spaghetti with a hearty meat sauce. You have some left. Hmmm. What to do, what to do with it.
You COULD do another meal of reheated spaghetti with the meat sauce.
Or, you could add eggs, some beautiful cheese like smoked mozzarella, creamy ricotta and nutty Parmesan cheese! Throw in some crushed red pepper flakes to give it some spark and friends! You have a dish worthy enough to serve to guests!
Vary the cheeses and vary the types of pasta for a great dish you can always fall back on. Add leftover vegetables like spinach, cauliflower, zucchini, yellow squash or eggplant.
Spaghetti Pie with Three Cheeses is zero-waste cooking for the win! It's how to turn leftovers into something special and you may even find yourself "planning" to have leftovers! Hope you enjoy!
Be sure to try these other delicious baked pasta dishes!
- Lasagna with Pesto, Green Beans and Potatoes
- Baked Orzo with Pesto, Peas, Prosciutto and Mascarpone
- Baked Orecchiette with Cauliflower, Bacon and Taleggio
- Cheese-Stuffed Pasta Shells with Chunky Garden Marinara Sauce
- Hatch Green Chile Mac and Cheese
Leftover Spaghetti Pie
Ingredients
- Oil or non-stick cooking spray for baking dish - for baking dish
- 3 cups leftover spaghetti in a red meat sauce - made with beef or sausage
- 3 large eggs - beaten
- 3 cloves garlic - minced
- 1 cup shredded smoked Mozzarella - divided
- ½ cup Ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper - to taste
- Chopped fresh parsley
Instructions
- Preheat oven to 375 degrees. Oil a large pie pan or other shallow baking dish that's approximately the same size.
- Combine spaghetti, eggs, garlic, half the Mozzarella, Ricotta, Parmesan and red pepper flakes in a large bowl.
- Add salt and black pepper if you think it needs it. Transfer to prepared baking dish. Top with remaining mozzarella.
- Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake another 15-20 minutes or until cheese is nicely melted and edges are browned. Let rest 5-8 minutes.
- Sprinkle with chopped fresh parsley, cut into wedges and serve.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Anonymous says
Cathy says
People in Califoria do not get the issues people that have to deal with cold weather. But then of course we have fires to worry about! Hope your repairs go smoothly.
This sounds like the perfect recipe for not serving sandwiches for lunch. Husband dislikes sandwiches. If I cut into pie slices may I freeze them?
Thanks for the recipes. Cathy
Carol says
Hi, Cathy, Thanks so much for your question. I'm not a big sandwich person either.
This freezes very well. You could freeze them all in individual containers. Or, cut into wedges, place parchment or wax paper between the slices (with some space) and freeze in one container. Another way would be to cut into wedges, freeze on a baking sheet until they're solid or almost solid, then pop into freezer bags. Thanks again, hope you enjoy and please stay in touch!
Carmen says
Oh no! I am so sorry to hear about the pipe issue! This pasta reminds me of one I used to make when my hubby and I were first married. 🙂
Carol says
Thanks, Carmen! We're seeing the last of the destruction. Hope to never relive it!
Monica | Nourish & Fete says
This makes me want to deliberately make too much spaghetti, just so I "have to" make this ASAP! Congrats on being almost back to normal in your kitchen! I know when we did a big kitchen renovation a couple of years ago, improvising so many meals got old really fast - and that was self-inflicted by choice! I am sure you'll be beyond thrilled to move on. 🙂
Ashley @ Big Flavors from a Tiny Kitchen says
This is such a beautiful way to make leftovers even better the next day!
Carol says
Thanks, Ashley! It didn't even feel or taste like leftovers! So yum!
Michelle says
Oh no on the water!!! I feel for you. Water damage is the worst. 🙁
And spaghetti pie...this was a staple for me back in my college days. My roommates and I used to make it all the time. I haven't made it in years, but I am betting my kids would love it. Thanks for the inspiration!
Carol says
Thanks, Michelle! I really think it would be a hit with your kids! Hope you enjoy!