I have a family of four, two of the four happen to be toddlers. So, when we make spaghetti in our house inevitably there are left overs. None of us are terribly big fans of re-heating left over spaghetti, so I decided to come up with a recipe to use up that left over spaghetti in a whole new way. Hense, I give you the Spaghetti Fritatta Pie!
This simple pasta and egg dish is the perfect solution to my left over dilemma and the funny thing is, we like the pie left over too! I made some angel hair pasta (my kid’s favorite) with some homemade sauce and some Italian sausage (my husband’s favorite). I hate to waste food, especially a home-made sauce, so I put it in the fridge in a Tupperware container. 8 eggs, a pie plate, a block of cheese, and just a few more staples later and wala, a brand new meal.
This may seem odd to you and to be honest, I wasn’t sure about it when I started out. But, I love Pasta Carbonara and this has a lot of the same element, so I gave it a try. You don’t know until you try right?
Spaghetti Frittata PieServes 4-6Ingredients:
2 cups left over Angel Hair pasta and sausage (or whatever pasta you have)
8 eggs, beaten
8 oz. Fontina cheese, shredded
1/2 cup grape tomatoes, halved
1/2 cup parmesan cheese, shaved
1/2 tsp. Italian seasoning mix
1/2 tsp. kosher salt
6-8 cracks black pepper
1 cup left over sauce for topping
1 tsp butter
Butter pie plate. Place pasta and sausage in buttered dish. Beat eggs and add in Italian Seasoning, salt and pepper. Add in shredded Fontina cheese. Pour evenly over pasta and sausage. Dot with tomatoes and sprinkle with parmesan. Bake in oven for 40-50 minutes until set. Remove from oven and tent with foil for 10 minutes before serving. Cut and drizzle with warmed left over sauce. Enjoy!