Mini spaghetti pies are a fantastic leftover recipe that are perfect for leftovers and little hands!
When the roommate likes to cook to feed an army with only 3 people in the house and 2 of us aren’t that crazy about leftovers for days we often have to get creative. She’s totally fine with eating the same dish over and over again but her hubs and I quickly get bored with the same meal 3 days in a row. It’s kind of fun to take what we’ve got leftover in the fridge and transform it into something new.
I made a pasta bake with some leftover macaroni and meat sauce a few weeks ago but we didn’t have enough spaghetti noodles for that. So instead I made lots of little pasta bakes! In a muffin tin because they’re cute like that. With the little bit of leftover spaghetti plus pizza sauce and mozzarella cheese from our pizza night. They’re stupid simple and something little fingers would no doubt love to help out with.
These are pretty customizable depending on what you like to mix into your spaghetti so add mushrooms, ricotta, peppers, meatballs, whatever you’ve got on hand or leftover for this fun meal. These would also be pretty great if you wanted to freeze them and heat them up later. Just pop the little frozen pies into a greased muffin tin and bake until heated through.
Now all I need to make my leftover dreams come true is a little bit of garlic bread. Who can eat spaghetti anything without a crunchy, salty slice of garlic bread?
- 4 cups leftover spaghetti noodles, about 8 oz uncooked
- 1/4 cup ricotta cheese
- 2 Tbs olive oil
- 1/2 cup shredded mozzarella
- 1 cup pasta sauce
- Brush 1/2 tsp olive oil into each well on your muffin tin.
- Fill each well 3/4 full with noodles then add a spoonful of pasta sauce, 1/2 Tbs ricotta, 1 Tbs shredded mozzarella.
- Bake at 350 degrees for 30 minutes.