Spaghetti in the pan


Good morning and have a nice week.

A big headache in the kitchen is the quantity that you make for the meal. You cook a small quantity, you need more. You cook more than needed, you have excess. Often, the quantity that I prepare, is not exactly as much as we will consume, usually is more . I make spaghetti with meat sauce ... I have meat leftovers ... I make new spaghetti for the next day and ... then I have spaghetti leftovers ... and this continues over and over again.

In order not to end up eating for days similar foods, depending on what I have as leftover, I try to use it in a different way the next day. If leftover is meat, I put it in sandwiches or put it in a pie filling. If leftover is spaghetti, I mix them with cheese and ham and create a quick gratin or put them in the pan for something easier.

So today I have a solution for spaghetti leftover . Of course if you like the idea you can make it from scratch any time. Spaghetti in the pan is a good chance to use what you need to eliminate from your refrigerator.



Ingredients : 

  • cooked spaghetti
  • 2 egg whites
  • 15 ml milk
  • 1 tbsp parsley finely chopped
  • 3 tbsp grated parmesan
  • salt and pepper
  • 1 tsp lemon zest
  • 60 gr grated mozzarella
  • 2 tbsp olive oil

Preparation : 

  1. In a bowl mix egg whites, milk, parsley, parmesan and lemon zest.
  2. Add cooked spaghetti and salt & pepper.
  3. Toss well so that spaghetti are coated by the mixture and set aside.
  4. In a pan heat olive oil.
  5. Put half of the pasta in the pan in a layer and spread to cover the bottom of the pan.
  6. Add a layer of mozzarella.
  7. Cover with the rest of the pasta.
  8. Cook for 8 minutes each side.