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

Cook Time 20

Servings servings

Calories 405kcal

Author Adina

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 cooked spaghetti + 1 cup tomato sauce + 1 teaspoon oregano + ½ - 1 teaspoon fine sea salt + ½ teaspoon ground black 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 sour cream + the half from ¾ cup Gouda or Cheddar + ½ cup 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 + remaining 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.

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.
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.
Sauce: Use leftover homemade or store-bought sauce. You can use tomato sauce, marinara, ground meat, or pizza sauce.
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.
Salt: The right amount depends on the saltiness of the sauce. Start with ½ teaspoon, taste, and add more as required.
Cheese: Use freshly grated Gouda/ Cheddar and Parmesan. Pre-grated cheese contains additives that will prevent it from melting nicely.