Start with a tupperware full of day-old (spinach) pasta, stuck together in an impossible maze.
In a separate bowl, mix four eggs, 3/4 cup whole milk, 1/2 cup grated sharp cheese, 1 teaspoon spicy paprika, and salt and pepper to taste.
Break off chunks of the pasta with a knife, and scatter over the bottom of a buttered soufflé dish. Pour the egg mixture on top, and continue to alternate pasta with egg until both are used up. Sprinkle the top with an additional half cup of grated cheese.
In an oven set to 350 degrees, place the soufflé dish and cook until the top is puffed and slightly browned, about 20 minutes.
Serve in wedges, accompanied by a salad or seasonal vegetables.Could there be an easier lunch, or a better way to use up the old, raggedy pasta that you can't stand to throw away?
Waste not, want not.
2 comments:
What a neat idea! I'll send this to my mom - there's always leftover pasta of many shapes hanging out in the fridge.
Oh, yum! Sadly, my intestines would rebel big time between the wheat and the dairy, but, in my childhood, I would have loved this! :)
Post a Comment