Left Over Spaghetti Lasagna Food
LEFTOVER SPAGHETTI CASSEROLE
Because you can use left over spaghetti instead of throwing it away, I got the idea from a niece of mine a few years ago.
Provided by betty dixon
Categories Spaghetti
Time 35m
Yield 1 casserole dish, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the tomatoes with spaghetti and pour into a pan according, to the size of your spaghetti.
- Cover with pepperoni and then cover pepperoni with cheese.
- I usually make these and put them in the freezer, to be ready for family or church get togethers always take the top off of the casserole before you bake it so the cheese wont stick to the top.
- Bake at 350°F until it is bubbling because it is already cooked.
- My family can't get enough of it, I have some that don't like meat so I fix some with hamburger and some traditional.
LEFTOVER SPAGHETTI PIE
I enjoyed a whirlwind of Italian cooking in the past week or so - making sauce, spaghetti, pizza, and lasagna. I realized I had a lot of leftover ingredients from these meals, and decided to use them all in one final leftover recipe. This is based on a spaghetti pie I learned to make when I just got married. It is meatless, but you could certainly add some, or even use a meat sauce. It's extremely versatile, and lends itself well to whatever you need to use up in the fridge. In my case, I still had whole wheat thin spaghetti, ricotta, mozzarella, and olives and mushrooms from the pizza, so that's what I used.
Provided by JackieOhNo
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Coat a large pie plate (9-10") with non-stick cooking spray and place on a foil-lined baking sheet.
- In a large bowl, beat eggs, then add ricotta cheese, 1/2 cup parmesan, 1/2 cup mozzarella, and 1/2 cup marinara sauce. When well blended, stir in spaghetti until well coated with ricotta mixture.
- Transfer spaghetti mixture to the pie plate and spread evenly with spatula. Pour on 2-1/2 cups marinara, making sure to spread that evenly, as well. Top with 1/2 cup mozzarella and then sprinkle with 2 T. parmesan cheese. Bake in oven for approximately 25 minutes, until bubbly and cheese is melted and browned. (I do recommend letting it stand for about 10 minutes before slicing into pie wedges and serving.).
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