Spaghetti pie is another form of fast, frugal frittata

Frittata, perhaps more than any other food, recommends this blog to new readers.

My chance choice of search engine-friendly wording for the headline of a 2010 post widens this blog’s reach to anyone looking for “no-stick frittata.” Go ahead and Google it. If I’d know that it would be this blog’s most popular entry to date, I wouldn’t have so prominently proclaimed myself incapable of producing dinner on a realistic time line.

But that’s where “back-pocket” meals like frittata come in. As food writer Daniel Neman showed in this week’s front-page spread for A la Carte, frittata really are the ultimate blank slate, suited to breakfast, lunch, dinner or anytime between. He even adapted the concept for a riff on the classic dessert crepes Suzette.

While I’ve planned plenty of frittata to feed a brunch crowd, I usually make them off the cuff, frequently just for myself. The inspiration often is a handful of potatoes or roasted vegetables that don’t constitute a second-round side dish. Sometimes cooked noodles that fall short of a full serving suggest “pasta frittata.”

Here’s an iteration of spaghetti pie that repurposes leftovers to avoid food waste, according to a recent story by the Pittsburgh Post-Gazette. Remember, though, that this is a very loose technique. More eggs could be used, as well as less pasta. And there’s no reason the recipe couldn’t be prepared in a single skillet, starting with rewarming the pasta, provided it was oven-safe.

Tribune News Service photo

Leftover Spaghetti Pie

1/4 cup olive oil

1/2 pound leftover pasta

Salt, to taste

1 teaspoon red-pepper flakes, or to taste

3 large eggs

1 cup grated Parmesan cheese, plus more for topping

About 1/4 cup milk or light cream

1 cup cooked and crumbled sweet Italian sausage

1 cup diced tomato

Preheat over to 350 F.

Heat the olive oil in a skillet over medium-high heat. Add the pasta, season to taste with the salt and red-pepper flakes; toss to coat until warm.

In a large bowl, whisk the eggs and then stir in the cheese, milk or cream, sausage and tomato.

Pour warm pasta into bowl with egg mixture; toss to combine ingredients. Pour spaghetti mixture into a greased, 10-inch pie plate; push noodles up onto sides and bottom to form a crust. (Alternatively, press mixture into a springform pan.) Sprinkle with additional cheese, if desired, and bake in preheated oven for 25 minutes.

Serve warm or at room temperature, with additional red-pepper flakes.

Makes 4 servings.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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