Leftover Pasta Torta

Do you ever find yourself with a few cups of leftover pasta that are too delicious to throw away, but not enough to feed the entire family? That happens often here at the farmhouse.  I don’t like to let anything delicious go to waste, so I came up with an easy way to turn those leftovers into a meal for the family a few years ago.

I use a cast iron skillet, ingredients I keep on hand in the pantry and refrigerator, and turn those leftovers into a delicious Leftover Pasta Torta. It’s a one skillet meal, comes together quickly, and tastes delicious served with a salad or other vegetable on the side. Add in a bit of warm bread and your whole family will forget that it’s made using leftovers.

I have made this dish with many different types of leftover pasta dishes.  The base recipe stays constant, but I often add in other ingredients depending upon the pasta that serves as my base.  When working with a rich cream based pasta, I might add in a bit of red bell pepper and broccoli or peas to lighten it up and add a bit of fresh contrast to the rich sauce.  When I am using leftover pasta with a tomato sauce, I often add a bit of basil along with a Tablespoon of tomato paste to boost the sauce’s flavor.

This is one of those recipes that I turn to quite often when I’m trying to decide what to make for dinner.  It’s simple, delicious, and makes use of leftovers that might otherwise go to waste.  I also love being able to change it slightly by adding what I happen to have on hand in the garden, pantry, or refrigerator.

This base recipe is really a blank canvas, so have fun experimenting with it.  Add the flavors your family loves and the finished dish is sure to be a hit at your family table.

If you’d like to learn more about the tools and ingredients I use when making this recipe, you can find them right here:

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Leftover Pasta Torta

Jennifer from 1840 Farm

I often sauté fresh vegetables to my torta depending on what I have on hand in the pantry, refrigerator, and summer garden. If you choose to add fresh or frozen vegetables to the torta, simply sauté them after you have cooked the onions and before you add the garlic to the skillet and proceed as directed in the recipe.

Course: main

Servings: 4 people

Author: Jennifer from 1840 Farm

Ingredients

• 1 Tablespoon olive oil
• 1 medium onion , diced
• 2 cloves garlic , minced
• 15 ounces ricotta cheese
• 2 ounces mozzarella cheese , shredded
• 2 large eggs
• 2-3 cups leftover pasta
• 1 ounce Parmesan cheese , grated
• Balsamic glaze to garnish (optional)

Instructions

• Preheat the oven to 425 degrees Fahrenheit.
• Heat a 9 inch cast iron skillet over medium heat. Add the oil, allowing it to completely coat the bottom surface of the pan. Add the onion and sauté until translucent, taking care not to burn, approximately five minutes. Add the garlic and stir to combine, sautéing for 1-2 minutes until the garlic is fragrant but not browned. Remove the skillet from the heat and allow the mixture to cool a bit.
• In a large bowl, combine the ricotta, mozzarella, and eggs. Add a bit of salt and pepper and stir to combine. Add the onion mixture and the leftover pasta, stirring to combine. Transfer the mixture back to the cast iron skillet, top with the Parmesan cheese, and transfer to the preheated oven.
• Bake for 30-40 minutes until the torta is firm and lightly browned on top. When it is done, the torta should pull away from the sides of the pan slightly. Remove the skillet from the oven, allow the torta to cool and set up for about five minutes. Cut into wedges and serve with bread and a crisp salad, drizzling with a bit of balsamic glaze if desired.

Notes

Much like a quiche, this torta is equally delicious served as leftovers at room temperature the next day.

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