Cheesy Pasta Pie...Leftovers Never Tasted So Good!

(March 22, 2007)
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Liz asked Lauren:

Every week (at least once) I make pasta (spaghetti, usually) for my husband and my son and we always have leftovers that I end up throwing away. Seems like such a waste but I never know how much pasta to cook. Is there a general rule to go by and (even more important) is there something to do with leftover pasta that tastes good??

Lauren says...

You know…I have the same problem (truly). I'm so used to cooking for my family (which is large) that when only a few of us are around, I still cook the entire box of pasta and I, like you, end up staring at lots of leftovers at the end of the meal. Personally, I think the look of abundance has its own rewards at the table, despite some leftovers.

Generally (technically) speaking, half a pound of pasta (half of a one pound box) is supposed to feed four people but, this really does depend on what else is being served. If serving pasta to four people as a main course, I personally wouldn't make any less than a full pound of pasta and if serving pasta as a side dish (although, in this instance, I rarely practice what I preach), you should only cook half the box. But, if you're like me, you won't listen to what I just wrote, so I'd rather give you some ideas to re-invent last night's pasta into tonight's delicious dinner.

First of all, if you want to reheat the pasta "as is," the best way to do it (like when reheating rice) is to use the microwave. Microwave heat will enable you to reheat the pasta without re-cooking it. You'll need some extra moisture, though, so add about 1 generous tablespoon of stock or water, per approximate cup of cooked pasta. Then, all you do is zap the pasta for about 2 or 3 minutes (depending on the initial temperature of the food), on high, stopping to redistribute things half way through the process. Some additions to the pasta are freshly cooked and cut up vegetables and if you've got some leftover cooked roast chicken, sliced steak, crumbled, browned and simmered hot or sweet sausage meat, or sautéed shrimp, you can add that to the mix, too.

But, I think my favorite way to prepare leftover spaghetti (we actually prefer the finer strands of capellini) is to pour an onion-studded custard (a quiche-like mixture) over the cooked strands and then, after allowing the custard to trickle down into the pasta, I top the whole thing off with some shredded cheese (any stuff you have in the house). Then I bake the "pasta casserole" in a moderate oven until the custard is set and the top is golden and bubbling. If available, I'll also scatter some of last night's (or freshly sautéed) cooked vegetables over the pasta before pouring on the custard. It's best to refrigerate the leftover pasta in a greased oven-to-table baking dish. The next day, let the dish sit out, at room temperature, for several hours, so that the pasta comes close to room temperature before assembling the pie. I also like to let the custard seep into the pasta for 30 minutes to an hour, at room temperature, before adding the cheese and baking. Ok, here's my recipe for Cheesy Pasta Pie, which takes leftovers to new heights in both, savory taste and luscious appearance. Enjoy!

Cheesy Pasta Pie...Leftovers Never Tasted So Good!

Yield: serves 6

This cheesy pasta casserole is surprisingly light, especially if you use my preferred strand called capellini. This recipe is not only a great way to use leftover cooked pasta, but also a perfect place to toss any of those lingering cooked vegetables from last night's dinner. The vegetable featured in the photo is braised Kale that I had leftover from the night before. Actually, the slight bitterness of the kale is a wonderful off-setter to the rich quality of the custard and cheese. So, don't hesitate to use other vegetables with an assertive flavor to this dish. So, go ahead, make that whole box of pasta. With recipes like this, tomorrow nights dinner could be even better than tonight's!

Special Equipment:


• 10-inch (3 to 3 ½ quart capacity) oven-to-table baking dish (preferably one that's low, wide and with sloped sides)
• Bulb-baster

Ingredients:


• 3 tablespoons extra-virgin olive oil for sautéing the onion, plus more as needed
• 1 medium-large yellow onion, chopped
• Kosher or sea salt and freshly ground black pepper to taste
• 5 to 8 cups of leftover cooked pasta, preferably capellini (or approximately ½ pound of dried strand pasta, cooked, drained and tossed with a few tablespoons of olive oil and 2/3 cup of your choice of broth and allowed to cool to room temperature, uncovered)
• 2 to 4 cups leftover cooked vegetables, chopped (optional)
• 2 cups heavy cream, half and half or milk (or a combo)
• 4 extra-large eggs
• 1 teaspoon fine table salt
• 1 teaspoon cayenne pepper
• 2 generous cups grated or shredded cheese (use one or a mixture of grated hard and semi-soft cheeses)

1) To set up: Brush the interior of a 3 to 3 ½ quart oven-to-table baking dish (preferably one that's low, wide with sloped sides), lightly with extra-virgin olive oil. Heat a 10-to 12-inch skillet over medium-high heat and, when hot, add a couple of tablespoons of olive oil. When the oil is hot, add the chopped onion and cook, stirring occasionally, until the onions are softened, very fragrant and begin to turn a bit golden around the edges, about 10 minutes. Season with salt and pepper and push the pan to a cool burner and allow the onions to cool.

2) To assemble the pasta pie and bake now or later: If planning to bake the dish straight away, after assembling, preheat the oven to 375°F. Place the pasta on the bottom of the prepared pan, spreading it out in an even layer. Scatter any cooked vegetables evenly over the top of the pasta. Place the cream in a bowl and add the eggs, breaking them up with a fork, as if you were making custard for French toast. Scrape in the sautéed onions and add 1 teaspoon salt, 1 teaspoon cayenne pepper and some freshly ground black pepper, to taste. Whisk this all together and pour the savory custard over the top of the ingredients in the pan. Lift and tilt the pan, gently, helping the custard run to all sides of the pan. (Depending on how much pasta and vegetables you're using will determine how visible the custard is. This has no bearing on the success of this dish.) Scatter on the remaining cheese(s) and set the dish aside for at least 10 minutes (and up to 2 hours at a comfortable room temperature), to allow the custard to trickle down throughout the pasta strands.

3) To bake and serve: Place the assembled pasta pie into the preheated 375°F oven and bake until the custard is set, the mixture is piping hot and the cheese is golden and bubbling, about 45 minutes. Remove from the oven and, if there is any oil from the cheese that has accumulated around the edges, remove this using a bulb-baster. Serve this delicious dish hot with a green salad, lightly dressed in a perky vinaigrette.

Questions for Lauren Groveman's Kitchen:

Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.