4 ideas for leftover pasta recipes | Akis Petretzikis
Recipes in this Video
Originating from Italy, pasta al forno is a beloved way to repurpose leftover pasta into a comforting baked dish. Traditionally made with various ingredients, it reflects the Italian philosophy of minimizing waste while maximizing flavor. Today, it is enjoyed in many variations around the world, often featuring different sauces and cheeses.
Ingredients
- ●leftover pasta
- ●marinara sauce
- ●mozzarella cheese
- ●parmesan cheese
- ●olive oil
- ●garlic
- ●onion
- ●bell pepper
- ●spinach
- ●basil
- ●oregano
- ●black pepper
- ●salt
- ●red pepper flakes
- ●egg
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large skillet, heat olive oil over medium heat.
- 3Sauté chopped onion and minced garlic until translucent, about 3-4 minutes.
- 4Add diced bell pepper and cook until softened, about 5 minutes.
- 5Stir in spinach and cook until wilted, about 2 minutes.
- 6In a large bowl, combine leftover pasta, marinara sauce, sautéed vegetables, and half of the mozzarella cheese.
- 7Mix in beaten egg for binding and season with salt, black pepper, and red pepper flakes.
- 8Transfer the pasta mixture to a greased baking dish.
- 9Top with remaining mozzarella and grated parmesan cheese.
- 10Sprinkle dried oregano and fresh basil on top.
- 11Cover with foil and bake for 20 minutes.
- 12Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden.
- 13Let cool for 5 minutes before serving.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: cheddar cheese
Part-skim mozzarella reduces fat while maintaining creaminess.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is a lower-calorie alternative with a cheesy flavor.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is a more budget-friendly option.
spinach
Healthier: kale
Cheaper: frozen spinach
Frozen spinach is often less expensive and retains nutrients.
Techniques
Equipment
Also Known As
Pasta salad is a versatile dish that originated in Italy and has become popular worldwide. It is often served as a side dish at gatherings, picnics, and barbecues due to its refreshing flavors and ease of preparation. The dish can be customized with various vegetables, proteins, and dressings, making it suitable for different dietary preferences.
Ingredients
- ●pasta
- ●olive oil
- ●vinegar
- ●bell peppers
- ●cherry tomatoes
- ●cucumbers
- ●red onion
- ●feta cheese
- ●black olives
- ●herbs
Instructions
- 1Cook pasta according to package instructions until al dente.
- 2Drain and rinse the pasta under cold water to cool it down.
- 3In a large bowl, combine the cooked pasta with chopped bell peppers, cherry tomatoes, cucumbers, and red onion.
- 4Add olives and crumbled feta cheese to the mixture.
- 5Drizzle olive oil and vinegar over the salad, then season with salt, pepper, and herbs.
- 6Toss everything together until well combined and serve chilled.
Ingredient Alternatives
pasta
Healthier: whole grain pasta
Cheaper: pasta
Whole grain pasta is more nutritious.
feta cheese
Healthier: cottage cheese
Cheaper: processed cheese
Cottage cheese is lower in fat and calories.
Techniques
Equipment
Also Known As
Pasta Frittata is a traditional Italian dish that showcases the resourcefulness of home cooks, often made with leftover pasta. This dish transforms simple ingredients into a hearty meal, reflecting the Italian philosophy of minimizing waste. Today, it's enjoyed in various forms across Italy and has gained popularity worldwide as a versatile and satisfying dish.
Ingredients
- ●pasta
- ●eggs
- ●cheese
- ●olive oil
- ●onion
- ●bell pepper
- ●zucchini
- ●parsley
- ●salt
- ●black pepper
- ●garlic
- ●parmesan cheese
- ●basil
- ●spinach
- ●tomatoes
Instructions
- 1Cook pasta in boiling salted water until al dente, then drain and set aside.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Sauté chopped onion and garlic until fragrant, about 2-3 minutes.
- 4Add diced bell pepper and zucchini, cooking until softened, about 5 minutes.
- 5In a bowl, whisk together eggs, cheese, salt, and black pepper until well combined.
- 6Stir in cooked pasta, sautéed vegetables, and chopped parsley into the egg mixture.
- 7Pour the mixture back into the skillet, spreading evenly.
- 8Cook over medium heat until the edges begin to set, about 5 minutes.
- 9Transfer the skillet to a preheated oven at 375°F (190°C) and bake until the frittata is set and golden, about 10-15 minutes.
- 10Let cool slightly before slicing into wedges and serving.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: cottage cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: sunflower oil
Avocado oil is healthier while sunflower oil is often less expensive.
parmesan cheese
Healthier: grated pecorino
Cheaper: grated cheddar
Pecorino provides a similar flavor profile, while cheddar is more accessible.
bell pepper
Healthier: carrots
Cheaper: cabbage
Carrots add sweetness and color, while cabbage is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●12 oz penne pasta
- ●2 cups marinara sauce
- ●1 cup ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1 tsp Italian seasoning
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh basil, chopped (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 3In a large mixing bowl, combine the cooked pasta, marinara sauce, ricotta cheese, Italian seasoning, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly coated.
- 4Transfer the pasta mixture into a greased 9x13 inch baking dish.
- 5Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta.
- 6Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- 7Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 8If using, sprinkle fresh basil on top before serving.
- 9Let it cool for a few minutes before serving.
Equipment
Ingredients
- ●4 cups vegetable broth
- ●1 cup pasta (any shape)
- ●1 cup diced tomatoes (canned or fresh)
- ●1 cup chopped carrots
- ●1 cup chopped celery
- ●1 cup chopped onion
- ●2 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1 cup spinach (optional)
- ●Parmesan cheese for serving (optional)
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 3Stir in the minced garlic and cook for an additional minute until fragrant.
- 4Add the diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- 5Once boiling, add the pasta and reduce the heat to a simmer. Cook according to the pasta package instructions until al dente.
- 6If using, stir in the spinach and cook for another 2-3 minutes until wilted.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with Parmesan cheese if desired.
Equipment
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