This is my favorite way to use leftover spaghetti. I wish I had leftover spaghetti more often, but Hubs is a pasta twists guy so we use that usually, so this was a treat today.
1 tsp olive oil
1 Tbl chopped onion
1/2 large bell pepper chopped
1/3 cup grape tomatoes sliced in half
1 Tbl water
1/4 cup grated parmesan cheese
2 cups cooked spaghetti with sauce
Salt and pepper to taste
Preheat the oven to 400
Note - make sure your skillet is oven proof for this recipe.
In a non-stick skillet heat the olive oil for a minute.
Add the onion and pepper and cook 5 minutes on medium heat till the onion is translucent.
Add the tomatoes and cook for another 3 - 4 minutes until the tomatoes start to soften and give off some juice.
Beat the water, eggs, parmesan cheese, salt and pepper together.
Add the spaghetti to the skillet and mix with the veggies to incorporate the veggies into the spaghetti (see pic to the right).
Add the egg mixture and toss well with tongs.
Place the skillet in to the oven and cook 8 - 10 minutes, until the top starts to brown.
This makes a perfect dinner with a salad.
Try other combinations like Ham and Asparagus, leftover chicken and veggies, the sky's the limit.