Great Use For Leftovers!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes
Is it just me, or do we all cook Spaghetti and Meatballs to feed an army. I always have leftovers, and I truly like it better the second day. But, I really wanted to change it up so it does not feel like the same meal! This is great to take to the office for lunch or a late night snack!
Ingredients
leftover spaghetti & meatballs, pasta in meat sauce, pasta in marinara
1/2 cup Parmesan cheese, grated + garnish
1 cup mozzarella cheese, shredded
2 eggs, whisked
pinch red pepper flakes
1 tsp minced chives, garnish
olive oil, drizzle
Optional
2 hard boiled eggs, chopped
2 tbsp capers, minced
1/4 cup shallots, minced
1 cup mushrooms, saute
Cooking Tools
Large mixing bowl
Spring form pan or bottom release tart pan
Directions
Preheat oven to 375 Degrees F. In a mixing bowl, add your leftover pasta and meatballs. Cut meatballs in half if they are big. Add in; Parmesan cheese, mozzarella, eggs, red pepper flakes and any optional ingredients. Mix well and place the ingredients into a spring form or tart pan and press down evenly. Bake in oven for 30 minutes, and let rest to cool for 15 minutes before releasing the pan. Garnish with Parmesan cheese, chives and drizzle with some olive oil.
Yields 1 pie
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