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golden leftover spaghetti bake topped with cheese, a fork with tangled noodles on it.
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Leftover Pasta Bake (with Spaghetti)

Turn your leftovers into a delectable treat with our leftover pasta bake or leftover spaghetti casserole recipe!
Course Main Course, Pasta Recipes
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 405kcal
Author Adina

Equipment

  • Baking dish
  • Two bowls
  • Egg whisker

Ingredients

  • 1.3 lb cooked spaghetti 600 g Note, 12
  • 1 cup tomato sauce 250 g Notes 3, 4
  • 1 teaspoon oregano
  • ½ - 1 teaspoon fine sea salt to taste, Note 5
  • ½ teaspoon ground black pepper
  • 2 eggs
  • 1 cup crème fraiche 250 g, Note 6
  • ¾ cup Gouda or Cheddar grated, divided, 100 g, Note 7
  • ½ cup Parmesan freshly grated, 45 g
  • 1 mozzarella ball 4.5 oz/ 125 g, chopped

Instructions

  • Preheat the oven to 400°F/ 200°C. Lightly butter or oil the casserole dish.
  • Mix cooked pasta, tomato, sauce, oregano, salt, and pepper.
    1.3 lb/ 600 g cooked pasta + 1 cup/ 250 g tomato sauce + 1 teaspoon oregano + ½ - 1 teaspoon salt to taste + ½ teaspoon pepper
  • Cheese sauce: Beat the eggs in another bowl. Add crème fraiche, half of the grated cheese, and freshly grated Parmesan and mix well.
    2 eggs + 1 cup/ 250 g crème fraiche + ½ of the grated cheese + ½ cup/ 45 g Parmesan
  • Assemble: Pour the mixture over the pasta, add the chopped mozzarella, and stir gently to combine. Transfer the mixture to the lightly buttered casserole dish. Sprinkle the remaining grated cheese evenly on top.
    1 mozzarella ball + ½ of the grated cheese
  • Bake for 15-20 minutes until the food is heated through and set and the cheese is golden and melted.
  • Let rest for about 5 minutes before serving.

Notes

  1. Pasta: You can use spaghetti or any other shape of pasta. If you don’t have leftovers, cook 10.5 lb (300 g) pasta and let it cool slightly before continuing with the recipe.
  2. A little more or less pasta is okay, anything between 1.1-1.3 lbs (500-600 g) of cooked pasta or 9-10.5 oz (250-300 g) of dry pasta.
  3. Sauce: Use leftover homemade or store-bought sauce. You can use tomato sauce, marinara, ground meat, or pizza sauce.
  4. If the pasta and the sauce are already combined, it is fine; combine them with the rest of the ingredients and proceed with the recipe.
  5. Salt: The right amount depends on the saltiness of the sauce. Start with ½ teaspoon, taste, and add more as required.
  6. You can substitute crème fraiche with sour cream, but remember that sour cream is tangier and less creamy than crème fraiche.
  7. Cheese: Use freshly grated Gouda/ Cheddar and Parmesan. Pre-grated cheese contains additives that will prevent it from melting nicely.

Nutrition

Serving: 1portion from 6 | Calories: 405kcal | Carbohydrates: 36g | Protein: 20g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 809mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 744IU | Vitamin C: 3mg | Calcium: 377mg | Iron: 2mg