17 Easy Leftover Pasta Recipes
Making use of these left-over pasta recipes, you may savor your favorite pasta dishes for several days in a row, ensuring that you get the most delight out of them. In the end, is there anything more satisfying than a big meal of delectable noodle soup? Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! Many of these recipes make use of leftover spaghetti as the major noodle ingredient, but there are a few additional possibilities as well.
Therefore, gather up any remaining ingredients and prepare something as amazing the next day!
1.Leftover Pasta Frittata
This quick and easy meal comes together in less than an hour and tastes delicious. Aside from the leftover spaghetti from last night, you’ll just need six eggs, some Parmesan cheese, olive oil, salt, and pepper to make this dish. It creates a lovely frittata with crispy edges and plenty of cheese, enough to feed a family of four people. For this dish, however, spaghetti noodles are a must because it can be difficult to create with another type of pasta, such as elbow noodles.
When it comes to pasta salads, if you like the Suddenly Salad pasta salads from Betty Crocker, you’ll adore this quick and easy recipe for spaghetti salad. It has the same refreshing, zesty flavor as the original, but with even more vegetables. Furthermore, it makes use of all of the leftover spaghetti that you may have in your refrigerator! It takes around half an hour to prepare (a little longer if you want to create your own dressing), and it has to be refrigerated for at least 2 hours before serving to be effective.
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3.Leftover Spaghetti Casserole
This casserole calls for leftover spaghetti, but you can use any leftover pasta you have on hand to make it just as delicious. You may also make it a little more interesting by using other cheeses, meats, and vegetables. However, it is just as wonderful as it is without the addition of all the other ingredients. The mushrooms, added cheese, and homemade pasta sauce give it a whole different flavor from the original.
4.Pizza Pasta Casserole
Pizza. Pasta. It’s difficult to decide which is superior, so why not combine the two? This wonderful dish may be made with only a few simple ingredients: ground beef, onions, spaghetti sauce, mozzarella cheese, pepperoni, and pasta, to name a few. If you’re cooking for a small household, you may wish to reduce the quantity by half, as the recipe as stated makes two full casseroles. However, because it is so delicious, you may discover that your family will require two casseroles to be completely satiated!
5.Leftover Pasta Fritters
These crispy, savory fritters are a delicious way to use up leftover pasta of any kind, and they can be made in about 15 minutes from start to finish! Aside from the already sauced pasta, the ingredients list is equally modest, consisting simply of two eggs, a few breadcrumbs, and olive oil for cooking them.
If desired, you can also use cheese, salt and pepper, as well as a garnish of parsley. The fritters taste best when made with leftover spaghetti from the day before. They appear to keep together better when done this manner.
6.Italian Fried Pasta
When it comes to frying spaghetti, you’re in for a real treat with this recipe. Curled or spiral pasta is the best type for this technique because it allows certain edges to brown while others remain uncooked. Aside from the pasta, you’ll only need a few different types of cheese, as well as a variety of flavors and spices. You may also use some sliced salami to give it a little more protein. This is a cheesy, garlicky, well-seasoned meal with just the right amount of crunch to make it interesting and entertaining to create.
7.Crispy Leftover Pasta
If you want your pasta to have a little bite to it, this is another excellent dish to give a try. Additionally, it is really handy. This dish may be made with only leftover spaghetti and a small amount of olive oil for frying. After you’ve poured in the oil, you’ll add the pasta. In 10 minutes, you’ll have a delicious, toasty, crispy pasta dish on your hands. If I want to add some more flavor to my dish, I prefer to sprinkle some onions on top.
If you’ve ever tried baked spaghetti, then you’re already familiar with the flavor of spaghetti pie. Both meals are extremely similar to one another. Spaghetti pie is a delicious way to transform all of that leftover spaghetti into something a bit different, but no less delicious than the original. The edges are crispy, and the cheese and gooey topping is on top. Make sure to add some more sauce to it since else it would become quite dry. Even if the spaghetti was pre-sauced from the previous night’s meal, baking it removes a significant amount of moisture from it.
This dish is fantastic! This method of eating spaghetti is, believe it or not, far less messy than the traditional one! The recipe is flawless, and if you follow it to the letter, you’ll be rewarded with a garlicky grilled sandwich that is simply unsurpassed in every way. However, there is one thing that I do in a slightly different way. It’s a little messier (which kind of negates the goal of having a “far less messy” way to eat spaghetti), but I really like this method of eating. As an alternative to buttering ordinary Texas toast bread, I purchase the New York Bakery Texas Toast with Garlic bread, which can be found in the freezer area of most grocery stores.
In any case, this sandwich is a delectable way to make use of any leftover spaghetti you may have on hand.
10.Mac and Cheese Balls
Once you’ve finished preparing these cheesy, deep-fried balls of yumminess, you’ll be glad you did because they’re very delicious. On the exterior, they’re wonderfully crispy and golden brown, while on the inside, they’re smooth, creamy, and oozing with cheese. They will become an immediate favorite if you serve them with some marinara sauce for dipping.
11.Sweet Pasta Casserole
Because this dish is for a sweet dessert, you can only prepare it using unsauced pasta in this recipe. Any variety of tiny pasta would do for this dish. Aside from that, you’ll need unsalted butter, six large eggs, granulated sugar, and fine sea salt.
As a consequence, you’ll get an eggy, somewhat sweet meal that’s great for breakfast, brunch, or lunch. Add a couple banana slices or a handful of your favorite berries on top for an added dose of sweetness.
12.Leftover Mac and Cheese Soup
During the cooler months, mac and cheese soup is one of my favorite ways to use up leftover macaroni and cheese that I have on hand. It’s comforting, decadent, and creamy, plus it’s vegetarian-friendly. Furthermore, it is simple to prepare! Once it’s finished, you can top it with your favorite toppings to give it a little extra taste – shredded cheese, sliced scallions, or bacon pieces, for example. You may also serve it with crackers to give it a little more crunch.
13.Mac and Cheese Muffins
My family loves savory muffins, and these muffins are no exception to that rule. They can be made in less than 30 minutes and require only four ingredients: an egg, sliced ham, shredded cheese, and leftover mac & cheese from a previous meal. When they’re done, they’re crispy and golden, and they’re stuffed with ham and cheese delight. Despite the fact that I never had them as a youngster, they are soothing sweets that bring back memories of my youth. I believe it is the warm, delicious taste of baked ham and cheese that makes it so appealing to me.
14.Peanut Pasta Salad
If you’re searching for a spicy, vegan-friendly, and ethnically inspired way to use up leftover spaghetti, this peanut pasta salad is the recipe for you. What makes this salad stand out is its delicious homemade dressing, which contains soy and sriracha sauces as well as peanut butter and brown sugar. Other ingredients include olive oil and rice vinegar, as well as sesame seeds and ginger. It imparts a distinctive sweet and spicy taste to the entire meal. Furthermore, it is densely packed with peanuts and an abundance of veggies, which lends it a delicious crunch all the way through.
15.Instant Noodle Cups
Ramen sold in stores does not appeal to me since it contains a high concentration of MSG. This recipe for healthy, handmade quick noodle cups, created from leftover spaghetti, is a good compromise for my family and myself. Meal prep and packed lunches are made easy with this recipe, and the taste combinations are virtually limitless. Following the selection of your noodles, sauces, protein, and vegetables, just arrange them in a microwave-safe cup and microwave for 30 seconds. To prepare them for consumption, you’ll simply need to pour boiling water over them and allow them to settle for a couple of minutes before eating them.
16.Spaghetti Lo Mein
Lo mein is a delightful dish, but it is not one of those things that most of us keep in our refrigerator. Fortunately, because to this recipe, it’s simple to duplicate. All you’ll need are unsalted spaghetti noodles, as well as the appropriate seasonings, vegetables, and sauces to make this dish. It takes about 20 minutes to put everything together, and it tastes just like the lo mein you’d receive at your favorite Chinese restaurant in your neighborhood.
17.Leftover Spaghetti and Meatball Panini
These panini are a bit sloppy, and they’re certainly not the most ladylike cuisine you can eat, but when food tastes this wonderful, who cares if you have to wear a little of it around your waistline? Panini presses are recommended for this recipe, although it is still possible to make them using a regular sandwich press. To make do with some skillets and canned items, you’ll simply have to be a bit resourceful.
(How to do this is detailed in the recipe.) I strongly recommend that you try these the next time you have leftover spaghetti and meatballs, whether you prepare them in a skillet or a panini press. They are delicious.
17 Easy Leftover Pasta Recipes
- Choose your favorite recipe from the list
- Organize all of the ingredients that will be needed
- Cooking leftover pasta dishes in 30 minutes or less is possible.
12 Creative Leftover Pasta Recipes – Shelf Cooking
Is there anything better than a hearty serving of delicious pasta? Mmmmmm… However, we all know that after the first two or three days, it starts to taste a bit less delicious. Save yourself from mealtime monotony by experimenting with one of these innovative ideas for repurposing leftover pasta in a different way. We understand what you’re saying. When you have leftovers, you want to use them up as quickly as possible rather than allowing them to go to waste. However, there are times when you just can’t bring yourself to make another batch of the same old pasta and sauce.
Pasta will stay in the refrigerator for 3-5 days, so feel free to put it aside for a day or two before serving.
It’s almost like it’s fresh new!
MAKE YOUR LEFTOVERS WORK FOR YOU
You can make a completely different supper out of your leftover spaghetti by leaving it plain and allowing yourself the freedom to dress it up as you like. We recommend that you only add sauce to your freshly-made pasta in the amount that you intend to consume at that meal. In addition, if you’ve already put sauce to your pasta, don’t worry about it! We’ve compiled some excellent suggestions for you below.) Once you’ve finished making all of the pasta you’ll need for your current dinner, toss it with a little butter or olive oil to keep it from sticking together.
Place it in an airtight food storage container in your refrigerator for subsequent usage during the week.
Place it in a freezer bag, pressing out all of the air, and store it in the freezer until you need it again.
FIX UP A DELICIOUS LUNCH WITHTHESELEFTOVER PASTARECIPES
To make a simple and satisfying dish out of those leftover noodles, lunchtime is the ideal time to do it. The following are a number of quick and easy cold lunch choices that you may whip up for a weekday meal:
- Grilled Chicken Strips with Leftover Pasta – Turn your packaged caesar salad into an entrée by tossing in some grilled chicken strips and leftover pasta for a quick and hearty supper. Salad de Pasta Facil – To make a quick and easy pasta salad to have for lunch, combine some olive oil, salt, and pepper, as well as your favorite herbs. You may also sprinkle your favorite homemade vinaigrette over the top for a quick and simple finishing touch. Pesto Chicken Pasta – Pesto Chicken Pasta is a dish that is made using pesto. Do you have some pesto sauce in the fridge that needs to be used? Combine some with freshly cut vegetables and shredded chicken for a delicious lunch feast
Use the leftover noodles to do a little bit of batch meal prep, if you’re feeling ambitious. As a great side dish, combine your noodles with a salad dressing and divide it into pre-portioned serving containers. You’ll be set for the rest of the week when it comes to lunch. What kind of resourcefulness do you have?!
QUICK AND EASY DINNER OPTIONS
Pasta may be prepared in a short amount of time and is really simple to prepare. Because your noodles have already been cooked, putting this dish together will be much quicker! Don’t underestimate the potential of combining different savory tastes with your pasta to create a dish that seems fresh and unique.
Often, simply shifting away from an Italian-style meal and into a different taste vibe is sufficient to accomplish the desired result! Listed below are a number of supper meal ideas to get your creative juices flowing:
- Noodle Casserole with Ham – There is nothing more traditional than a noodle casserole. Make a cheesy sauce (similar to what we use in our homemade macaroni and cheese) and toss it all together before baking it till bubbling. Stir Fry – You may use leftover noodles in place of rice in a fast stir fry recipe. Simply put in a hot skillet (a wok works best if you have one!) with soy sauce, chopped vegetables, and chicken for a quick and simple supper
- Making Chicken Noodle Soup – Make a pot of homemade chicken soup from your favorite family recipe and add in the leftover noodles. A Pizza Casserole may be produced by mixing leftover noodles, homemade spaghetti sauce, olives, pepperoni, and cheese together in a baking dish and baking at 350°F for 30 minutes, or until golden and bubbling. Macaroni and Cheese– Make use of any leftover noodles to create our unique spin on macaroni and cheese.
We’re confident you’ll come up with hundreds of different recipes to put those noodles to good use in the near future. Basically, any recipe that calls for rice or potatoes as a basis will work just as well with pasta.
SAUCY LEFTOVER PASTA RECIPES
Sometimes you just prepare too much pasta with sauce and end up with leftovers, which is perfectly fine! You don’t have to reheat them in their original form to avoid wasting food. You’ll definitely want to try some of our favorite saucy leftover pasta dishes, which are listed below.
- Lasagna Soup– Take your lasagna (either standard or roll-ups), slice up those noodles, and transform it into a completely different and wonderful dish! Pour in enough broth, tomato sauce, and seasonings to make it taste good to you, then taste it again. Include some pre-cooked ground beef and sautéed onion in your recipe if you want to be creative. Italian Skilletini– Toss your leftover pasta and sauce in a skillet and bake until the pasta is done. Toss in cooked Italian sausage, whatever chopped vegetables you have on hand (grape tomatoes, squash, peppers (including zucchini), mushrooms (including onions), eggplant (including eggplant), garlic, and a sprinkle of mozzarella or parmesan cheese (optional). You just can’t go wrong with this meal because it is so delicious
- Creamy Alfredo Soup– Who doesn’t have leftover Alfredo pasta just waiting to be turned into soup? In a large saucepan, melt 2 tablespoons butter over medium heat, add some garlic, and stir in 14 cup flour for a few minutes. In a saucepan, combine up to 4 cups chicken stock with 1 cup milk or half-and-half (depending on how many leftovers you have) and cook for about 15 minutes, or until the sauce has thickened. Stir in your leftover spaghetti and cooked meat (shredded chicken, sausage, and shrimp are all excellent choices!) until everything is heated through completely. Make sure not to skimp on the parmesan cheese, though!
- Cajun Alfredo– A simple way to transform leftovers into a delicious new dish! Prepare the dish by heating up the leftover Alfredo in a skillet with sausage, cajun spice, and perhaps a little additional parmesan or milk/heavy cream, and you’re done! This is a fresh dinner with a great little kick to it.
Pro Tip: It is very simple to make your own pasta supper! You can genuinely put whatever you have to work for you if you put your mind to it. Use these techniques from our guide on how to make your own pasta and you’ll never have to worry about following a recipe again!
CAN YOU FREEZE LEFTOVER PASTA?
Yes, there is good news! If you’ve already included a lot of pasta in your weekly meal plan, you may put cooked spaghetti in a freezer bag after it’s been buttered (or olive-oiled) and frozen for later use. If stored in the freezer, it will last for up to three months. You may defrost the noodles in the refrigerator before dropping them into a saucepan of boiling water for about a minute to re-hydrate them. They’ll taste just as nice as when they were brand new! In addition to more leftover pasta dishes and other sorts of leftovers, you’ll want to check out our post with 70+ ways to reuse leftovers from Fun Cheap or Free for even more inspiration.
We’re always on the lookout for fresh ideas!
Are you looking for more meal hacks and creative ways to recycle leftovers?
- Learn new and exciting methods to cook with your loved ones
- Check out our collection of 40 food tips that can completely transform your life
- Find more creative ideas to recycle leftovers and turn them into something completely different.
It’s time to call it a day!
4 Easy Ways to Use Leftover Pasta
This pasta frittata, which can be served warm or at room temperature, is a simple and tasty way to use up leftover spaghetti. From Bridget Edwards of Bake at 350, a blog about baking. “Oh, this one is my favorite!” I’d say to myself as I photographed each of the many ways to use up leftover spaghetti as I went along. Basically, I’m a sucker for anything that involves pasta. I suppose I’ve taken it for granted how much I rely on it for fast evening meals and for storing leftovers in the freezer.
1 – Reheat in boiling water
If my recollection serves me well, I learned this method from our Italian buddy Ed many years ago. If you’re having guests over for dinner and don’t want to stay by the pot checking on the pasta’s doneness, this method is perfect for you. Place the unsauced, cooked pasta in a big ziptop bag and place it in the refrigerator for up to 3 days. When you’re ready, bring a large pot of water to a boil. Stir in the remaining spaghetti for approximately 1 minute until it is heated through. Drain the pasta as normal, and you’ll have hot, steaming, perfectly cooked pasta.
2 – Lunchbox pasta
Over the years, I’ve learned not to cook and sauce a whole package of pasta for our family of three, which would be wasteful. With this method, I merely add the quantity of pasta I need for a given sauce and leave the rest aside. The following day, if we eat spaghetti for supper, this will go in Jack’s lunchbox the following day. Separate the basic leftover spaghetti into individual serving containers. Prepare the pasta by tossing it with olive oil, salt, freshly ground pepper, Italian spices, and a pinch of crushed red pepper before packing it for lunch.
This dish is equally delicious served cold as it is heated. That comes in useful when the line to use the microwave at school is simply too lengthy to stand in line for.
3 – Pasta salad
I enjoy tossing cold leftover spaghetti into just about every salad I can think of. We find that salads that are packed with pasta make for excellent lunch or supper entrées in our household. A Chicken Caesar Pasta Salad is one of our favorites. Yes, the majority of the components are store-bought, but this is a recipe I turn to when I know I will only have a limited amount of time to prepare supper and don’t want to resort to fast food. Dress the salad by tossing it with lettuce, diced rotisserie chicken, grated Parmesan, a splash of Caesar dressing, enough of kosher salt and freshly ground pepper—and, of course, some croutons.
4 – Pasta frittata
This is a straightforward pasta frittata, consisting of of eggs, pasta, and Parmesan. Add any leftover vegetables (roasted vegetables would be delicious here) or sauté some garlic and onion before adding the eggs if you want to be more creative. You’ll start by whisking the egg with the spices, then adding the pasta and Parmesan. Cook on the stovetop in a nonstick pan until the sides are golden brown, then transfer to the oven to bake. Bake until the center is firm, then finish it off with a golden top under the broiler.
Leftover spaghetti, I promise you that I will never take you for granted again.
You may be able to discover further information on this and other related items at the website piano.io.
Pasta Frittata Recipe
- Spaghetti, linguine, fettuccine, or other long pasta (or roughly 1/2 pound cooked pasta)
- 1 pound ground beef
- Season with salt and pepper to taste butter or extra virgin olive oil (about 4 tablespoons)
- Optional: 14 cup minced pancetta, bacon, or prosciutto, chopped
- Fresh grated Parmesan cheese (about 1 cup)
- Make little pieces of cooked pasta if you’re using leftovers. If you’re using dried pasta, start by bringing a big pot of salted water to a boil. Boil the pasta until it is just tender, perhaps a minute or two less than you would typically cook it. Drain the pasta and toss it immediately in a large mixing dish with half of the butter or oil. Take it easy for a while
- Preheat the oven to 350 degrees Fahrenheit. Place the remaining butter or oil in a large nonstick ovenproof skillet and heat over medium-high heat until melted. If you’re using meat, add it now and cook, turning periodically, for 3 to 5 minutes, or until it’s crisp. (If you’re not using meat, you may skip this step.) Combine the pasta with the remaining ingredients, including the salt and pepper, in a large mixing basin (less salt if you are using meat). Pour the mixture into a pan and reduce the heat to medium-low. If necessary, use a spoon to smooth out the top of the frittata. Cook, stirring occasionally, until the mixture begins to firm up on the bottom, then transfer to the oven. Bake for about 10 minutes, or until the top is barely set. Transfer to a serving dish and serve hot or at room temperature.
15 recipe ideas for leftover pasta
What is left over that is afraid to be identified? Several others looked at me with blank expressions, some looked at me with skepticism, and a few looked at me with shiftiness when I informed them I was making something out of left-over spaghetti. There were other folks who just wouldn’t look me in the eyes as their eyes dilated in dread at the thought of having leftover pasta on their plate. However, the fact is that I am aware of a different situation. The fact that I am not only Rachel the Dinner Doctor, but also Rachel the Fridge Forager, is something that my friends seem to have forgotten.
- I’ve seen them tucked away at the back of refrigerators.
- It has been observed by me.
- Now is the time to be truthful.
- The general rule of thumb is to serve each individual a serving of around 100g of dry pasta.
- Maybe it’s only the name “leftover” that’s causing the confusion.
- Providing you have properly stored your pasta after cooking it, there is nothing wrong with reheating it the following day.
- The texture will be slightly altered, and it is quite possible that part of its bite will have been lost, but that does not imply that it is not completely edible, and it would be a shame to throw it out if it were.
When I realize that I’ve made too much pasta, I immediately stop the cooking process by rinsing it under cold water and allowing it to drain and cool for a few minutes.
I’m aware that some people prefer to use a teaspoon or two of vegetable oil to cover the strands of pasta so that it doesn’t stay together as it cools, but I don’t bother with it very often.
Of course, it reheats really nicely in the microwave as well.
If the pasta is slightly over-cooked, it doesn’t matter as much as it does if the pasta is under-cooked.
Adding leftover noodles or spaghetti to a stir-fry at the last minute ensures that they do not begin to overcook and disintegrate like they would in a soup or casserole.
Pasta salad is one of those recipes that I sometimes be a little hesitant to try because of the ingredients.
While this may be true, when prepared properly, a pasta salad may be a simple joy.
1. Frittata di pasta
Frittata di pasta (pasta frittata). Photograph courtesy of Rachel Kelly Photograph courtesy of Rachel Kelly My curiosity about what the Italians did with leftover spaghetti has finally been answered. Despite being a frugal group, they have a fantastic method of repurposing pasta by adding it to frittatas, quiches, and other dishes (including any leftover sauce too). Serves 3-4Ingredients: 200 g of spaghetti that has been cooked (or other pasta) Pasta sauce is a type of sauce that is used to serve pasta to people who are gluten intolerant.
- There should be just enough sauce to cover the pasta; otherwise, the sauce will be too runny when you add the egg.
- Season with salt and freshly ground pepper.
- Heat the oil and butter in an omelette pan over medium heat before pouring in the mixture.
- Fry for about 5 minutes on each side, or until golden brown on both sides.
- Continue to cook until the meal is finished.
- Tips:This is a very forgiving dish to make.
- To make up for not having a spaghetti sauce on hand, you may toss in a handful of grated Parmesan or Pecorino cheese, as well as chopped olives, capers, or bits of cooked sausage.
- Allow it to settle for a few minutes to allow the breadcrumbs to absorb some of the liquid before continuing to cook as directed.
2. Sesame spring onions and noodles or pasta
Noodles with spring onions and sesame seeds. Photograph courtesy of Rachel Kelly Photograph courtesy of Rachel Kelly I can’t get enough of cheery spring onions now that the seasons are transitioning from winter to spring. Putting together this uncooked sauce will take you less time than it will take you to boil and drain the noodles – around five minutes. As an added bonus, it tickles my thrifty/frugal sensibilities as well! There was just enough of last Sunday’s roast chicken left over to use as a topping for the noodles — this dish is fantastic with roast chicken or pork, but I also like to add a few Thai fish cakes or marinated tofu for extra flavor.
The best flavor with the least amount of effort.
Ingredients: 3 tablespoons of vegetable oil (use a neutral one) 2 tablespoons of roasted sesame oil 2 tablespoons dark soy sauce or ketjap manis (optional) Light soy sauce (around a teaspoon) a squirt of mirin is added (or rice or sherry vinegar) the addition of a drop of fish sauce (optional) a pinch of salt and sugar 2 spring onions, cut on the diagonal, 1 bunch of spring onions (include white and green parts) 1 tablespoon freshly grated ginger, coarsely chopped Salt and pepper to taste, 2 garlic cloves, coarsely chopped (optional) hoisin sauce is a type of sauce made from hoisin (optional) Noodles or spaghetti are both acceptable (or other thin pasta) Combine the oils, soy sauces, vinegar, fish sauce, and sugar in a large mixing bowl.
- Pour the remaining ingredients into the pan and whisk until everything is well-combined.
- Allow the sauce to sit for about 20 minutes to allow all of the flavors to get to know one another.
- To bring out even more flavor from the oils, gently heat them until they are heated but not smoking.
- Then add the soy sauce, vinegar, fish sauce, and sugar and mix well.
- To prepare the noodles, follow the instructions on the package.
Drain. Alternatively, use leftover spaghetti from the day before. Cold spaghetti is totally okay; however, it should be re-hydrated first in hot water before draining. Toss the noodles with a dollop of hoisin sauce and serve immediately. Serve with leftover roast meat on top.
3. Malaysian-style spicy fried noodles (mee goreng)
fried noodles in the manner of Malaysia (mee goreng). Photograph courtesy of Rachel Kelly Photograph courtesy of Rachel Kelly Due to the fact that this is a recipe for leftovers, it may be lacking in authenticity. I make use of anything I have on hand that has to be used up. As an example, I used cooked spaghetti for noodles, leftover roast pork for the noodles, and prepared chorizo for the chorizo. However, it is the sauce that holds everything together that is most noteworthy; it has a sweet and salty taste that is reminiscent of the Far East.
This recipe serves 3 to 4 people.
2 tablespoons sherry (dry) (or mirin or shaoxing wine) 4 spring onions, thinly cut, to be used as garnish to be served with thinly sliced fried shallots (optional) sauce: 3 tablespoons of fish sauce 3 tablespoons of tomato ketchup 2-1/2 tbsp sweet chilli sauce (I used Lingham’s, but Maggi or Sriracha would also be delicious substitutes) 1 tablespoon ketjap manis (also known as black soy sauce) 1/2 teaspoon sugar and salt, according to your preference Combine all of the salt ingredients in a large mixing bowl.
- Season with salt and pepper to taste, and adjust seasoning if required.
- Combine the garlic, noodles (or spaghetti), meat, veggies, and prawns in a large mixing bowl.
- Continually stir until all of the water has evaporated.
- The sauce should be able to adhere to the noodles (or spaghetti).
- A sprinkle of finely chopped spring onions and fried shallots can be added to finish the dish.
4. Tuna pasta salad
Tuna pasta salad with nasturtiums is a delicious summer dish. Photograph courtesy of Rachel Kelly Photograph courtesy of Rachel Kelly This vibrant and colorful salad was the very first pasta salad I ever prepared, about 30 years ago, and it is still one of my favorites. I seem to recall that I discovered the recipe on the back of a dried pasta package! It’s the dish that I’m most frequently asked to prepare for gatherings and barbecues. It also makes an excellent lunchbox salad because it is rather hearty and will keep fresh in the fridge for a number of days after being prepared.
Ingredients: shells of pasta tuna can (drained and flakes) 1 tin of tuna (about 180g) 3 tablespoons of high-quality mayonnaise salt and freshly crushed black pepper to taste in 2 tablespoons plain yoghurt 100 g sweetcorn (optional) (frozen or tinned are fine) 3 to 4 spring onions, thinly sliced 1 small red pepper, finely diced Combine the mayonnaise and plain yoghurt in a mixing bowl.
Check the seasoning on the food.
In a large mixing bowl, combine the colorful veggies and whisk to ensure that they are evenly distributed throughout the salad. If desired, season with more black pepper.
Other ideas for using up pasta:
5.You must try this delicious Persian soup from Yasmin Khan of The Saffron Tales, which she created herself. A packet of noodles or spaghetti would work great, and it would work just as well with cooked pasta as well. Another reason it struck my attention was the fact that many of the components, from lentils to dried herbs and spices, were readily available in the supermarket. 6.Try Simone’s Kitchen’s wonderful and fresh-tasting gorgonzola and tomato salad, which she created herself. The way Stacy of Food Lust People Love transformed spaghetti primavera with peas, yogurt, and feta is one of my favorite dishes.
- 9)Shaheen @ Allotment 2 Garden’s excellent roasted squash, red pepper, and pasta loaf- a fantastic combo of roasted veggies, herbs, and macaroni enclosed in shortcrust pastry that is just delicious.
- Is anything as simple as bacon, leek, and pine nut pasta?
- 12.Michael Toa’s penne alla vodka is another recipe that makes use of leftover vodka!
- I guarantee you that it works!
- The spaghetti in one of my favorite pasta salads is coated with a basic mustardy vinaigrette dressing while it is still hot, which is one of my favorite pasta salads.
While I enjoy making soups in the manner of Asian cuisine with noodles, bucatini is a great substitute for noodles in many recipes.
Whenever you incorporate it in a soup, the noodle functions as a type of straw – I know it’s juvenile, but the thought of it makes me giddy!
Please share your favorite ways for repurposing leftover spaghetti in the comments section.
More information may be found on her website, or she can be followed on Twitter @MarmadukeS.
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Pasta Leftovers Recipes
This meal makes excellent use of the leftovers I had.
You only need some chicken, ham, noodles, and cheese to make a delicious supper. Experiment with incorporating whatever leftovers you may have in your refrigerator.
Broccoli Chicken Casserole III
When I was a youngster, this was one of my favorite recipes. I used to eat the leftovers cold, despite the fact that I was a finicky eater at the time! In a creamy sauce, chicken and broccoli are served over noodles. The olives are a crucial component of this dish.
Jalapeno Popper Pasta
An easy pasta dish made with cheesy jalapeño poppers that is sure to please even the pickiest of diners. Increase the heat by using more jalapenos, or reduce the heat by including fewer. You may either add rotisserie chicken for extra layer of deliciousness or leave it out entirely. It doesn’t matter how you prepare it, this spaghetti dish is excellent.
Porcini Mushroom Pasta
Porcini mushroom sauce with carrot, red bell pepper, red wine, and herbs is poured over tagliatelle pasta and served with a side of fresh herbs and parmesan cheese. Thanks to the American Diabetes Association, this dish comes from The WEBB Cooks, a collection of essays and recipes written by Robyn Webb. Time required for preparation: 10 minutes.
Beef Burgundy Casserole
As Beef a la Bourguignon, this meal is a French cooking method that is linked with the cuisine of Burgundy, which is located in the south-central area of France. The recipes are distinguished by the use of red wine to braises the meats, which are typically topped with mushrooms, tiny onions, and bacon. Here’s a casserole variation that doesn’t use bacon. Recipe StartersTM from ProgressoTM are sponsoring this event.
This unique take on spaghetti and meatballs is guaranteed to be a hit with the whole family!
Mediterranean Turkey Pasta Salad
This is a fantastic way to use up leftover turkey at any time of year. Combine the turkey, cooked pasta, olives, tomatoes, and feta cheese in a large mixing bowl. Then put in a simple dressing that everyone can create. Refrigerate or serve at room temperature for best results. Butterball has generously sponsored this event.
Tuna Antipasto Salad Bowl
For supper many times a week when the weather turns hot, we cook a large salad with lots of vegetables. My husband’s favorite dish is this combination of antipasto and tuna pasta salad. With a side of crusty bread, it’s a complete dinner in and of itself. It may be simply customized to meet the needs of your family. Other types of marinated veggies, as well as strips of mozzarella cheese or provolone cheese, are occasionally added to the dish.
A substantial beef and vegetable stew made with leftovers that you may have on hand is presented here. On a chilly winter night in Texas, this dish is a favorite of mine.
Hearty Pasta Sauce-Ragu Style
What a difference it makes when you add meat and red wine to your standard spaghetti sauce! The combination of leftover roast meat and Holland House Red Cooking Wine works wonders in terms of taste enhancement. Toss both ingredients into your favorite jarred pasta sauce or use them to make our hearty pasta sauce, which is a Bolognese-style ragu that is often served with broad spaghetti. Holland House/Nakano is sponsoring this event.
Chickpea and Pasta Soup
If you enjoy chickpeas and garlic, you’ll enjoy this soup as much as I do.
This dish is adapted from WEBB Cooks, a collection of articles and recipes by Robyn Webb, which is made possible by the American Diabetes Association. Time required for preparation: 15 minutes.
Tomato Florentine Soup II
This is a substantial and tasty soup that will fill you up. Spinach and other vegetables are cooked in a rich tomato sauce with a hint of spice. With a side salad or a sandwich, it can be eaten as a complete meal.
Rustic Italian Chicken
With the help of fresh veggies and Italian spice, savory chicken thighs are gently cooked till tender and juicy. A simple meal that needs no work or time in the morning, and is ready and waiting for you when you get home after a hard day at the office or on the road. Red Gold is a sponsor of this event.
Chicken Bruschetta Pasta
Delicious chicken strips are cooked in PHILADELPHIA Original Cooking Creme before being boiled with tomatoes in a rich sauce. The dish is served over sizzling hot bow-tie pasta and fresh basil. PHILADELPHIA Cream Cheese is the sponsor of this event.
Leftover Pasta Fritters
With only four ingredients, you can create a sensational leftover makeover. I wish I could personally bring freshly prepared ones to you so that you could experience how delicious they are! Pasta Fritters may be made with whatever sort of leftover pasta you have on hand. Is it just me, or does everyone constantly have leftover pasta? It appears to be difficult to produce exactly enough. I appear to be able to balance it with a variety of other responsibilities. However, I usually end up making too much pasta!
- There was a whole lot of science going on behind the scenes.
- It’s like fish.
- As well as noodle soups.
- And pasta is right at the top of the list when it comes to comfort foods.
- It’s because after 15 minutes, it simply isn’t as nice as it used to be.
- It’s been decades since Lidia Bastianich has been preaching this, and now the world is finally paying attention.
- In addition, the liquid in the sauce is absorbed by the pasta, leaving a dry covering of what was once a lovely, rich sauce on the spaghetti noodles.
Make these extremely delectable fritters out of your leftovers.
Take a look at that crispy golden crust.ooohhhh.
It was impossible to stop myself from eating these!
Pasta with Shredded Beef in a Slow Cooked Ragu The beauty of these is that you can use any sort of pasta to create them – bolognaise, alfredo, cabonara, creamy tomato, macaroni, penne/ziti, shells, fettucine, and so on.
All of the flavor of your excellent pasta is packed into these fritters, which are then topped with some cheese (optional) and fried until crisp on the outside.
These are also excellent for freezing.
This dish may easily be scaled up to make a large serving, which is what I do when I have a lot of leftover pasta.
But I didn’t have quite enough for a huge fritter today, so I made a bunch of little fritters instead.
Nagi is a Japanese word that means “noble” in English.
Servings12Hover over the image to see it scaled.
You may make them with whatever sort of pasta you choose. You can make 12 of these in 15 minutes if you use a big fry pan so that you can cook them in two batches, which is what I recommend. Inspiration for this dish came fromHapa Nom Nom’sSpaghetti Pizza.
- Notes: 3 cups (packed)cold leftover pasta (sauce and pasta combined), packed (Note 1)
- 2 eggs
- 3/4 to 1 1/4 cups breadcrumbs (I used panko breadcrumbs)
- 1/2 cup grated cheese (optional) (Note 2)
- Salt and pepper to taste
- 2 tablespoon olive oil
- Prepare the pasta by rough chopping it (I placed the spaghetti in a bowl and chopped it with scissors)
- Combine the eggs, breadcrumbs (start with 3/4 cup) and cheese in a mixing bowl. Season with salt and pepper to taste after mixing
- Using your hands, scoop up a ball and gently flatten it to see if it holds together well. If additional panko is necessary, do so. (See also Note 3)
- In a large fry pan, heat the olive oil over medium high heat until shimmering. To cook in the fry pan, scoop up about a third of a cup of the mixture (which should be tightly packed) (tap the bottom of the cup to get the mixture to drop out into the pan). Make a 1 cm / 2/5″ thick pat of the mixture using the bottom of the measuring cup as a guide. Repeat the process until you have as many fritters as you can fit in the pan. Cook the first side for approximately 2 minutes, or until it is a dark brown and crispy color on both sides. Then turn the pan over and cook the second side until crispy (about 1 1/2 to 2 minutes). Remove the pan from the heat and place it on a paper towel to drain. Repeat the process with the remaining batter, and serve immediately. Serve with finely chopped parsley leaves and freshly grated Parmesan cheese on the side, if preferred.
If possible, use leftover spaghetti that has been refrigerated for at least one night before making this dish. Leftover pasta dries down and adheres to itself, which aids in the holding together of these fritters. If you wish to prepare this using fresh pasta, raise the egg to 1 egg per cup of pasta and increase the panko by at least 50 percent, as described above (extra binding). 2. You may use any melting cheese of your choosing, such as cheddar, delicious, gruyere, or any other type of melting cheese.
- Different types of pasta have varying degrees of moistness.
- Because the ragu I used was fairly saucy, I required 1 1/4 cups panko breadcrumbs to make the dish.
- These freeze really well – allow them to cool completely before placing them in an airtight container and freezing.
- I recommend baking them in the oven to make them crispier.
- It is difficult to offer nutritional information for this dish because it is dependent on the type of leftover pasta that is used.
Serving:53g Calories: 168 calories (8 percent ) 22.5 g of carbohydrates (8 percent ) 6.6 g of protein (13 percent ) 5.7 g of fat (9 percent ) 1.7 g of saturated fat (11 percent ) Cholesterol: 56 milligrams (19 percent ) Sodium: 97 milligrams (4 percent ) Potassium: 85 milligrams (2 percent ) 0.5 g of sugar (1 percent ) 100 International Units (IU) of vitamin A (2 percent ) Calcium: 60 milligrams (6 percent ) 1.6 milligrams of iron (9 percent ) I believe that even if you are limited on time and money, you can still prepare delicious meals using common products.
All you have to do is cook shrewdly and be inventive!
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Make this leftover spaghetti frittata out of your leftovers this week! You may use any type of pasta you choose, with or without sauce. It’s also quite simple to personalize. It is possible that this content contains affiliate links. Please review our information-sharing policy.
Turn Your Leftovers into a Frittata
When you have leftover cooked spaghetti, what do you do with it? Make it into a frittata with pasta! On the whole, if you have eggs, pasta, and cheese, you can make a dinner out of it. Pasta egg frittata has had to be the quickest and most convenient method to repurpose leftover pasta into a supper for the next day. And who doesn’t enjoy leftovers the next day? Frittata is a simple egg-based Italian meal that is comparable to an omelette or a crustless quiche in texture and flavor. Typically, other items such as meats, cheeses, or vegetables are included to create the dish.
As a result, the choices are virtually limitless. It may be served directly from the oven to the table, eliminating the need for additional dishes. Not to mention that it is easy to prepare and is incredibly cost-effective.
What is Egg Frittata Made Of?
This dish may be made with any sort of pasta, whether it’s pasta with vegetables, pasta with meat sauce, or pasta with tomato sauce, since any form of pasta will work. The remainder of the components are rather straightforward and may be easily customized to fit your preferences.
- Any sort of pasta will work for this dish, whether it be spaghetti with vegetables, pasta with meat sauce, or pasta with tomato sauce. The remaining components are rather straightforward and may be easily customized to fit your preferences.
I prefer to use half-and-half in the eggs to get the fluffiest frittata possible. Instead of water, milk can be used.
Best Pan for Frittata
Make use of a cast iron pan that has been well-seasoned or an oven-safe nonstick skillet for the cooktop to oven approach. A stainless steel pan can also be used. The only thing you’ll need to do is make sure it’s well-oiled and that it has a heavy-duty bottom. The eggs will cling to the bottom of the pan if you don’t do this. This 10-inch skillet is my favorite for making frittatas.
How to Make Pasta Frittata
- Whisk the egg mixture: Whisk the eggs with the half-and-half until well combined.
Combine the mozzarella, tomatoes, basil, and cheese in a large mixing bowl. Taste and season with salt and pepper to your liking.
- Preparing the leftover pasta: Heat the olive oil in a 10 or 12 inch ovenproof pan over medium heat until shimmering. Cook the pasta for a few minutes, just long enough to heat it through.
- Using a ladle, pour in the egg mixture, and cook until the edges are beginning to firm up, about 5-7 minutes. You want the frittata to be halfway done when you serve it. It will still be a little runny in the middle.
- To bake the frittata, transfer it to the oven and bake for 7-10 minutes, or until the frittata is completely cooked through. To get a browned and crispy top, place the frittata under the broiler for a minute or two at the conclusion of the cooking process. Allow it cool for 5 minutes in the pan before slicing into wedges and serving
Katya’s TIP: Keep an eye on your frittata while it’s in the oven to make sure it doesn’t burn. Bake for about 15 minutes, or until the eggs are puffy and opaque and the center of the frittata jiggles a little. Once you take the frittata out of the oven, it will continue to cook for another 15 minutes.
Few Frittata Notes
- Leftover frittata may be kept in the refrigerator for up to 4 days if packed in an airtight container. Serving suggestions:Frittatas are a delicious main dish that can be served at any time of the day. Make your tacos more flavorful by adding different toppings such as fresh salsa or pesto, sour cream, or fresh herbs. Variations: Feel free to modify the frittata to suit your dietary needs or personal preferences. Alternatively, you may simply utilize what you have on hand. A frittata can be made with any combination of the following ingredients: spinach, artichokes, mushrooms, feta, cheddar cheese, and green onions.
Do you enjoy egg-based meals? Try our ham and egg muffins or our egg and vegetable casserole for a tasty treat. If you make thePasta Frittata, please remember to give comments and a review on this page. Print
Make this leftover spaghetti frittata out of your leftovers this week! You may use any type of pasta you choose, with or without meat sauce. That means it’s suitable for breakfast as well as a filling dinner.
- 8 large eggs
- 2 tablespoons half and half or milk
- 1 cup cubed fresh mozzarella cheese, about 4 ounces
- 1/2 cup cuphalved grape tomatoes
- 1/2 cup thinly sliced fresh basil
- 1/4 cup freshly shredded Parmesan cheese
- 2 tablespoons olive oil
- 1 cup leftover cooked pasta (any type of pasta with or without sauce will work)
- Kosher salt and freshly ground black pepper
- 350 degrees Fahrenheit is the temperature for the oven. In a large mixing bowl, whisk together the eggs and half-and-half. Combine the mozzarella, tomatoes, basil, and cheese in a large mixing bowl. Taste and season with salt and pepper to your liking. Heat the olive oil in a 10-12 inch ovenproof skillet over medium heat until shimmering. Cook the pasta for a few minutes, just long enough to heat it through. Immediately pour in the egg mixture and cook until the edges begin to firm up, while pushing the cooked egg edges toward the center of the pan and allowing any remaining raw eggs to flow to either side of the pan, about 5-7 minutes total. You want the frittata to be halfway done when you serve it. It will still be a little runny in the middle. In a preheated oven, bake the frittata for 7-10 minutes, or until the center is set and the edges are golden. To get a browned and crispy top, place the frittata under the broiler for a minute or two at the conclusion of the cooking process. Remove from the oven and allow to cool for 5 minutes in the pan before slicing into wedges and serving
- Variations: For ideas on alternative frittata flavor combinations, see this post. Leftover frittata can keep in the fridge for up to 4 days if stored properly.
Pasta, leftovers, and egg bake are some of the keywords to remember.
10 Smart Ways to Use Leftover Pasta (Smart Staple Strategies #3)
For the next several weeks, we’ll be discussing some clever techniques for repurposing leftover staple foods — items like rice, beans, pasta, and so on. You can use this recipe when you make a little too much food and don’t know what to do with the leftovers. It might be difficult to prepare the proper amount of pasta for a meal. Cooking too much pasta is quite simple when you want to make sure you have enough spaghetti, and this results in you having an abundance of leftover pasta. Occasionally, we add sauce to the entire batch of pasta, therefore preventing it from being utilized as a plain leftover meal.
Other times, on the other hand, we make a far more informed decision.
On those instances, we find ourselves with a container of cooked but wasted pasta in the refrigerator.
Here are five ideas for repurposing a jar of leftover pasta you may have on hand. Most of these ideas are more like frameworks than formal recipes; experiment with different component amounts to see what amazing concoctions you can come up with!
Strategy1: Make a casserole.
It’s possible that my favorite way to repurpose leftover pasta is to make a casserole by layering the pasta in a casserole dish with sauce and leftover vegetables and seasonings as well as cheese and baking the whole thing in the oven until it transforms into a delicious casserole that can easily be cut into slices and served. Simply coat the interior of a casserole dish with olive oil, add a little amount of pasta sauce or tomato sauce to the bottom of the pan, then layer on about a third of your pasta on top of it, then layer on some veggies, and finally layer on some cheese.
30 minutes later, take the foil off the top of the dish and place it under the broiler for a minute or two to gently brown the cheese on top, then serve.
It works with nearly any type of sauce you have on hand, whether it’s a simple mixture of tomato sauce and sliced tomatoes, or some sort of weird vodka sauce, or anything else entirely.
Strategy2: Transform the pasta into a frittata.
I’ve been known to eat leftover spaghetti for breakfast on occasion. That’s right, I said it. Essentially, all I do is prepare scrambled eggs with some of the leftover spaghetti broken up in it, as well as a bunch of leftover vegetables thrown in. Simply scramble a dozen or so eggs, put in your veggies and a few seasonings that sound good, then melt a tablespoon or two of butter in a pan over medium heat and then pour this mixture over the top and cook it over medium heat until the eggs are set.
Once the egg is completely cooked, sprinkle some shredded cheese on top and plate it up.
It makes for a really full breakfast, and it can also be used for other meals in a pinch.
Strategy3: Fry them for some delicious stir-fried noodles.
Almost any type of pasta may be used to prepare a stir-fry dinner. All that is required is that you heat some oil in a pan or skillet over high heat, fry some veggies of your choice in that oil for a minute or two, and then add the noodles. Continue to toss the entire mixture together until everything is nice and hot to the touch. Simply top with a sauce of your choice — I frequently use plain soy sauce, but I also like to blend some soy sauce with peanut butter – and serve immediately. This is a fantastic way to use up leftover veggies as well, since nearly any vegetable that would work well in a stir fry – onions, peppers, carrots, and so on – will work well in this dish.
Everything it does is simply give you an excuse to cook up some additional vegetables and pasta, drizzle on some sauce at the end, and eat it.
Strategy4: Make them portable by making ‘pasta muffins.’
Pasta muffins, perhaps? Basically, I just combine “good things” with some chopped-up pasta, a couple scrambled eggs (which serve as a binder), and some cheese in a large mixing bowl. What exactly do I mean when I say “excellent stuff”? In other words, I’m talking about everything that tastes nice. Personally, I enjoy adding mushrooms; leftover mushrooms in this recipe are fantastic. You may use leftover veggies, cooked ground beef, cooked ground sausage, cooked chicken — pretty much anything will work in this recipe.
Then, for every three cups of the mix that you have at this stage, add 1 egg that has been beaten.
Remove from the oven after around eight minutes and continue baking until the egg has firmed up properly and held everything together.
When you’re in a hurry, a couple of these can even serve as a light “on the go” supper.
Strategy5: Turn them into a brightly-flavored pasta salad.
When I see leftover pasta, I immediately think of a pasta salad, in which I prepare some sort of rich dressing and toss in some additional delectable ingredients, such as a sliver of cheese, to finish it off. Taking whatever veggies we have in plenty in the yard and chopping them up into little bits, I then add some Italian dressing and the vegetables to some leftover spaghetti and mix it all together, adding just a smidgeon of parmesan cheese for an added kick. This is a terrific way to use up leftover veggies and pasta in a quick and easy manner, and it’s excellent for a late summer day when fresh vegetables are in abundance at the farmers market or right from your own backyard garden.
Strategy6: Make some soup.
Chicken noodle soup is a fantastic way to use up any leftover pasta you may have around the house. A veggie noodle soup fits the bill as well. Nothing more than some stock, some leftover veggies and/or cooked chicken, and the rest of your leftover spaghetti will suffice. Simply combine everything in a large pot, season to taste, and cook everything through. During the winter, this is our go-to solution for leftover pasta dishes. When pasta is cooked in a hearty vegetable or chicken broth, it changes into the foundation of a delightful, heart-warming soup recipe.
Strategy7: Make some amazing mac-and-cheese.
My three-ingredient mac and cheese dish is one of my favorites. I just take leftover spaghetti and place it in a sauce pan with a small amount of water and a whole can of evaporated milk, then cook it over medium heat until the evaporated milk is just on the edge of boiling, stirring occasionally. When I get to that stage, I just add a couple of cups of shredded cheese that melts nicely – cheddar works great, as does gruyere or fontina or Jack cheese – and stir everything together until everything is thoroughly combined.
You’ve just made a delicious creamy mac & cheese! In addition to being a hit with my children, I enjoy making it because I can use a variety of cheeses to vary the flavor and use other leftovers, such as chopped broccoli or chopped cooked chicken breast, if I have them on hand.
Strategy8: Turn the pasta and leftover rice into a super-flexible side dish.
My three-ingredient macaroni and cheese dish is one of my favorite recipes to make. All I do is take leftover spaghetti and toss it in a sauce pan with just a splash of water and a whole can of evaporated milk, then cook it over medium heat until the evaporated milk is just about to boil. When I get to that stage, I just add a couple of cups of shredded cheese that melts nicely – cheddar works great, as does gruyere or fontina or Jack cheese – and stir everything together until everything is thoroughly combined.
I enjoy making this because it allows me to use a variety of cheeses to vary the flavor and add other leftover ingredients if I have them on hand.
Strategy9: Transform the pasta into crunchy flavorful fritters.
Simple leftover pasta is fried completely in disc shapes in a small amount of oil to produce this crispy snack, which can be readily customized with a variety of flavorings to suit your taste buds. If you have leftover spaghetti, add an egg and a quarter cup of breadcrumbs to every cup of pasta you have remaining. Combine all of this with your favorite spices and a little amount of cheese (about a quarter cup of shredded cheese for every two cups of pasta you’re using, for example). Toss some oil in a pan and heat it up before forming this mixture into little hard discs and placing it in the skillet.
Strategy10: Make a ‘noodle cup’ in a spare jar.
This is a tactic I picked up from a former coworker years ago. What she would do is bring a jar to work that was filled with layers of spaghetti and whatever other stuff she had on hand, and she’d eat it as a cold lunch straight from the refrigerator most of the time. Simply layering leftover chopped chicken between layers of pasta, or adding kimchi or sauerkraut to the mix, or adding cucumbers with a little Italian dressing to the mix, are all possibilities. It was essentially a brilliant and extremely practical method to make use of leftovers, as it just required a jar to transport them to work and it was simple to consume straight from the fridge after cooking.
As with many of these recipes, the components you choose to use have a significant impact on the flavor, so use items that you enjoy.
Next week, we’ll have a look at some creative ways to make use of any leftover potatoes!
SimonSchuster and Financial Times Press published three of his books. He has also written for Business Insider, US NewsWorld Report, Yahoo Finance and Lifehacker. His financial advice has been featured in the New York Times, TIME magazine, Forbes, The Guardian, and other media outlets.