Have you ever wondered what to do with leftover spaghetti? Having it for lunch the next day usually doesn’t have the same appeal. And when there’s A LOT of leftover spaghetti, you feel bad for wasting good food!
We got more than a little creative with our leftover capellini at Foodies Galore – in fact, we got down right practical … genius … innovative … see for yourself.
This baked spaghetti casserole tastes a lot like pasta carbonarra – pasta with smoked bacon and egg with loads of parmesan cheese. For meat lovers, carbonarra is pure delight. A bit hard on your cholesterol, but decadent! But rather than bacon, for this casserole we use sausage. We lean toward honey garlic or mild Italian sausage, but you can use any flavour.
This dish is extremely economical since you’re making great use of leftovers, and sausages and eggs are quite inexpensive. This recipe also yields a large enough meal to feed 5 hungry folks easily.
The next time you’re left with half a pot of spaghetti, PLEASE don’t throw it away and try this simple recipe – you won’t believe you’re eating leftovers!
Baked Spaghetti Casserole
Prep: 10 mins ǀ Cooking Time: 55 mins ǀ Serves: 5
· About 5 to 6 cups of cooked leftover spaghetti – mixed with any sauce and ingredients it was made with previously.
· 1 package of sausages (your favourite flavor)
· ½ cup diced green onion (optional)
· ½ cup chopped tomato (optional)
· 5 extra large eggs
· 1 and ¼ cups cold water
· 2 Tbsp sodium-reduced soy sauce
· 2 Tbsp sesame oil
· 2 tsp baking powder
· 2 Tbsp grated parmesan cheese
1. Preheat the oven to Bake 350 degrees.
2. Slice the uncooked sausages into bite-sized pieces.
3. Using tongs, loosen the leftover spaghetti (or any long pasta) and combine with the sliced sausage, diced green onion and chopped tomato.
4. Loosely lay the spaghetti in a greased baking dish.
5. Combine the eggs with the last 5 ingredients and whisk until the egg mixture is foamy.
6. Pour the egg mixture over the spaghetti.
7. Cover the baking dish and bake for 55 minutes.