Ingredients
3 c. leftover spaghetti
2 large eggs, lightly beaten
1 c. grated part-skim mozzarella
1/4 c. chopped fresh parsley
Kosher salt
Freshly ground black pepper
2 tbsp. vegetable oil
Warm marinara sauce, for serving
Preparation
Step 1Combine the spaghetti, beaten eggs, mozzarella, parsley, and a pinch each of salt and pepper in a large bowl and toss to combine.Step 2Heat the vegetable oil in an 8" skillet over medium heat. Add the spaghetti mixture and press down with a spatula. Cook, until browned, about 5 minutes per side, carefully flipping the whole spaghetti cake with a spatula.Step 3Slide spaghetti cake onto a cutting board, then cut into wedges with a chef’s knife. Serve with marinara sauce.
If you don’t have leftover spaghetti on hand, it’s easy to make some on the fly: cook 4 ounces spaghetti in salted boiling water as the label directs, then drain and let cool before proceeding with this recipe!
