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Pizza di Spaghetti di Laurentiis

January 19th, 2010

My son gave me a copy of Everyday Italian by Giada de Laurentiis a few years ago. Pizza di Spaghetti is one of his favorite meals. Crispy on the outside, creamy on the inside, it is a great way to use up any leftover pasta and it is a meal that all of my children will eat.

Topped with a little marinara sauce and served with broccoli, it is an easy dinner. You could even put bits of broccoli or chopped spinach inside. I’ve done several variations, such as adding 1/2 cup ricotta cheese and finishing it with mozzarella. My 13-year-old is able to prepare this recipe by himself.

Typically, I use Barilla Plus Angel Hair as it has nice texture and a better nutritional profile than regular pasta. In this recipe, even finicky eaters won’t know the difference.

   Not very photogenic, but certainly very tasty.

1 cup grated Parmesan cheese (or sharp cheddar)
2 large eggs
1/2 cup whole milk
1/2 cup ricotta cheese (optional)
1/2 tsp salt
1/2 tsp freshly ground pepper
2 cups leftover pasta, cooked
1/4 cup olive oil or butter
Bits of mozzarella cheese, about 1/2 cup (optional - but this makes it more like a pizza)

In a large bowl, mix the eggs, milk, ricotta, Parmesan, salt and pepper. Add the cooked pasta and toss to coat well. Heat a 9-inch skillet and add the olive oil or butter. When hot, add the pasta mixture, spreading evenly and cook for about 8 minutes, pressing it down with the back of a spatula.

Carefully invert the pasta onto a round flat surface like an oversized plate, then slide it back into the pan on the opposite, un-cooked side down. Place the bits of mozzarella on top and cover.  Cook for another 6 minutes. Heat your marinara sauce in the microwave while the pizza finishes up.

Place the pasta on to a serving platter, cut up into your desired serving size and serve with a bit of marinara on top or on the side.

Entry Filed under: Cookbooks, Picky Eaters, Savory Recipes, Vegetarian