Ever have leftover spaghetti? Or other pasta? After years of cooking I still can’t figure out how much pasta to make for the family. It always seems light so I add more to the pot and then I have leftovers. But not a bad thing. Pasta is one dish that is always delicious (maybe even better) the second day. So, here is a great recipe for that leftover pasta (already cooked and sauced). I found it originally in Giada De Laurentiis’ cookbook Everyday Italian but tweaked it just a bit. I must say, I am VERY picky about authentic Italian food and her recipes are the best! No joke. Everything I have made from her cookbooks or from online have been fabulous. The only thing is she uses full fat items like whole milk and real butter, which is fine, but I try to slim down the recipes. And how does she stay so trim? Anyway, here is her Pizza Di Spaghetti.
1 cup grated Parmesan cheese or Italian Blend
1/2 cup milk (I used 1% – you need some fat)
2 large eggs
salt and pepper to taste
2-3 cups of leftover pasta (cooked and sauced)
Beat the cheese, milk, eggs, salt & pepper in a large bowl. Add the leftover pasta. Eyeball this – start with 2 cups but then add more if it seems “saucy”. Spray a 10 inch non-stick pan with non-stick spray, or use a few TBS of olive oil to coat. I used my MISTO sprayer with olive oil to keep it less greasy. (I LOVE my MISTO sprayer!) Heat the pan and then add the pasta mixture. Do not just pour the mixture in the pan. If you use lighter milk, you will have some extra liquid. Just pick up the coated pasta and put in the heated pan. Press the pasta down and cook until golden brown on the bottom, about 8-9 minutes.
See the left over “mixture”. You don’t want all that extra liquid in the pan.
After 8-9 minutes, carefully invert the pasta onto a plate. Do this over the sink and be brave. You can do it! I believe in you! Then slide the pasta back into the pan to cook the other side for about 6-7 minutes. Transfer to a plate, sprinkle with more cheese if you want and cut into wedges. My family likes very saucy pasta (I do not), so I put a little marinara on the bottom of their plate and place the wedge on top. Serve with a salad. Enjoy!
Now, usually spaghetti is served with meatballs, so I went another step in this dinner. This is my family’s traditional way to make meatballs. Play with the seasonings and ingredients to suit your style.
1/4 cup breadcrumbs, plain or seasoned
Dry Italian seasonings (I use maybe 2 TBS)
2 large eggs
Splash of milk (maybe 2-3 TBS, don’t overdo it, otherwise it will be too wet)
1/2 cup grated parmesan cheese (Again, play with it. Use Romano, Asiago, a mixture)
salt and pepper to taste
1 pound ground meat (I used lean ground beef this time – try dark meat ground turkey, ground chicken, ground pork, or a mixture)
1 and 1/2 jars of your favorite red sauce
Stir together bread crumbs, seasonings, eggs, milk, cheese and salt & pepper. Stir in your meat. DO NOT OVERWORK! This is a big thing in my family. If you handle the meat too much it will be tough. Make balls the size you like but uniform so they cook evenly and finish at the same time. Add a touch of olive oil to a large skillet, add the balls and just keep an eye on them. Turn as you need to and only add half to the pan at a time. My meatballs are never perfectly round. Those frozen ones from the store that are perfectly round? Yuck. These are homemade and not as pretty but delicious!
No, you can not have any! Well ok, there was one casualty.
Remove the meatballs to a plate and pour out any grease you might have. Pour the sauce into the same pan, add the meatballs and let them all become friends for a few minutes. Not to a boil, but simmer and cover 5-10 minutes. Plate your spaghetti pizza wedge with a few meatballs. Buon Appetito!