Wonderful Leftovers: Spaghetti Pie

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SpaghettiPie2 My brother-in-law despises leftovers.  He barely eats them.  In fact, the few times I have seen him eat any type of leftovers are after Thanksgiving and Christmas.  And I’m pretty sure that’s only because everyone is too tired and full to cook anything else.  We’re just stuck with the scraps from the day before.


Now, to be very honest, I somewhat agree with him on the leftovers front.  Think about it…reheated meat gets all tough and rubbery and vegetables turn into a weird gray mush.  Not tasty.  Even worse than the mush-mush veggies and dried out meat is reheated day-old pasta.  It’s possibly the worst leftover of all time.  After sitting in a Tupperware over night it’s absorbed all of the liquid from the sauce and has gotten water-logged, gummy and completely mushy.  Pretty nasty.

SpaghettiPie1 But I can’t throw away leftovers (unless it’s gotten a little funky).  I just feel wasteful.  Since there’s just the two of us, we frequently have leftovers during the week.  And since my eyes are always bigger than my stomach, we almost always have leftover pasta.  To remedy to the sticky starchy glob that results after 8 hrs of refrigeration, I came up with the idea to repurpose the pasta and make it delicious all over again.

Enter in:  spaghetti pie.  A delicious and somewhat genius method of using up day-old pasta and returning it to its former glory.  Just in a different form.Basically you just mix the leftover pasta, tons of cheese, a few eggs (and any other odds and ends you’re up for) and bake it off in the oven.  Simple.  Easy.  Delicious.  My type of leftovers.  And by the way, see that spaghetti pie slice picture?  Look at all those layers of delicious pasta!  SO good.  Really…so good!  Next time your up for something more exciting than microwaved, water logged pasta, make this spaghetti pie.  You won’t be disappointed.

Spaghetti Pie:

  • 3 cups leftover (or pre-cooked) pasta, can be any shape, long noodles work best
  • 3 eggs
  • 1 cup freshly grated parmesan cheese
  • 3/4 cup whipped cream cheese
  • 1/2 cup shredded skim mozzarella
  • 3-4 tomatoes, sliced – should yield 9-10 slices
  • 1/2 tsp salt and pepper
  • 1 tbsp olive oil


  1. Preheat your oven to 375.
  2. In a large bowl, crack the eggs and scramble them.  Add in the parmesan, cream cheese and mozzarella cheese.  Stir to combine.
  3. Add in your pasta and stirring to combine.  Make sure egg and cheese mixture is thoroughly coating all the pasta.
  4. In a 12″ nonstick skillet, add the olive oil.  Use a paper towel and rub the entire pan surface with olive oil.  Heat over medium high heat.  Allow to heat up for 2-3 minutes.
  5. Add in the pasta mixture and flatten out to fill out the entire pan.  It should create a flat spaghetti pancake – or pie.  Cook over medium high heat for 5-7 minutes or until bottom is a dark golden brown.
  6. Remove skillet from stove and place in the oven.  Bake for another 15-20 minutes or until center of spaghetti pie is set.  Carefully remove pan from oven – remember handle of skillet is hot.
  7. Allow pie to cool for about 5 minutes.  Slide out of pan onto a cutting board.  Slice with a pizza cutter or large knife.  Serve immediately.

You tell me!  What do you dislike as a leftover?  Do you have any repurposed leftover recipes?  What’s your favorite pasta dish?



  1. Amy @upearlywithamy.com

    May 6, 2013 at 8:52 am

    Dear Maria,

    Your blog always makes me hungry. Even when I just ate. I’m officially looking for apartments in Alexandria so I can conveniently drop bye at dinner time.


    • mewinebrenner

      May 6, 2013 at 9:18 am

      Yay! You have to move close to me. That way I’ll make you dinner and u make me healthy pumpkin brownies…everyday!

  2. Gwen @SimplyHealthyFamily

    May 6, 2013 at 8:02 pm

    There’s only a few leftovers that I like and in fact taste better the next day IMHO: Most pastas, especially pasta carbonara, salsa, obviously and maybe pizza.

    This looks great and so fun!

    • mewinebrenner

      May 7, 2013 at 7:58 am

      I love this too! Just such a fun way to use up leftovers and it becomes a totally different dish!

  3. Hannah @ CleanEatingVeggieGirl

    May 7, 2013 at 5:52 pm

    This looks SO good! I definitely need to try making this, but with spaghetti squash in place of the pasta. I am thinking it would be quite tasty! 🙂

    • mewinebrenner

      May 7, 2013 at 7:45 pm

      Mmmm spaghetti squash. That’s sound like a good idea!!! Tell me how it turns out!

  4. Sara @ Nourish and Flourish

    May 8, 2013 at 12:55 am

    Mmm, I love spaghetti pie! My mom actually used to make a similar dish when I was little, however I’m suspecting that it was pretty unhealthy, as I remember it being loaded with cheese, cheese and more cheese. Nonetheless, it was delicious! I’d love to try your recipe next time I have leftover pasta in my fridge!

    Hope you’re having a wonderful week, Maria! <3

    • mewinebrenner

      May 8, 2013 at 8:23 am

      This does have some cheese in it, but it helps everything stick together. But it definitely adds a yumminess factor!

  5. Kiersten @ Oh My Veggies

    May 8, 2013 at 8:59 pm

    Aw, I kind of love leftovers. I’m weird, I know. But this definitely looks like the perfect way to use up leftover spaghetti–yum!

    • mewinebrenner

      May 9, 2013 at 8:11 am

      Some leftovers are good…but pasta just gets too mushy for me! But this pie makes leftovers shine!