Ingredients:
8 eggs, beaten
4 strips of cooked, crisp bacon, crumbled
3 1/2 (loose, not packed) cups cooked spaghetti
1 cup cherry tomatoes
1/2 cup basil, chopped
1/4 cup grated Parmesan cheese
pepper
Directions:
Preheat oven to 425. Grease an 8×8 pan. In a small bowl, stir together eggs, pepper, basil, cheese, bacon, and tomatoes. Place the spaghetti in the pan, pour the egg mixture over the pasta. Bake for 30 minutes. Cut into slices and serve hot.
Yield: about 6 servings
My thoughts:
This is a great way to use up any leftover spaghetti that you might have from when you were making, say grilled spaghetti and meatballs and you accidentally made the whole box of spaghetti. Who wants to make a fresh sauce for just a few ounces of already cooked spaghetti? Not me. Instead, I turned them into a tasty and filling breakfast that only takes 30 minutes minutes to make and is a pleasant change from a scramble or omelet. And it solved my “what to do with all those cherry (or in this case, Juliet and Yellow Pear) tomatoes my garden is overflowing with” problem. Another plus is that since this strata is made with pasta and not bread, it doesn’t need to be made the day before.
Note: the leftovers actually reheat really well the next day. Just heat in the oven or microwave.
Yum! I’ll have to arrange for some “leftover” spaghetti soon 🙂
Mmmmm…what a gorgeous dish! I love stratas. I’ll definitely keep this one in mind for my next brunch!
…a great way to use leftover spaghetti AND it is gorgeous to look at!
Looks like a great way to use up some left over stuff I have haning out in my refrigerator this morning.
Im going to have a make a spag bol just so I have some leftover spaghetti!! This looks great
That looks great! My parents often made a spaghetti strata (just w/spaghetti and eggs), but we did not know the official name 🙂
Everything is better with tomatoes and bacon.
I will hae to try this! I have leftover pasta AND tomatoes my sister just gave me from her garden.
Hi, I just found you through your comments on Real Simple and have been spastically going through your site.
You are my new best friend. I am a disgraceful cook, but your suggestions give me inspiration. I will try this tonight.
Thank you.
This rescued me from an over abundance of basil and cherry tomatoes. It was especially good with a bit of spaghetti sauce spooned over it.
This is perfect, Rachel. It’s simple and sure to be a crowd pleaser.