what can I do with leftover spaghetti?

[Anonymous]

I have a ton of leftover spaghetti (at least a pound) with marinara sauce on it.

Would you freeze it as is? Make something else with it (some kind of baked casserole)? I've never frozen spaghetti with sauce before. I've frozen baked ziti and that comes out fine, so there must be something I can do with all this spaghetti.

I made it with our Sunday dinner, and we also ate some last night, and I don't think the family is going to go for it again tonight, so I either have to toss it or come up with some way to freeze it for future use.

I realize pasta is not an expensive ingredient, so pitching it is not the end of the world, but I hate wasting things and I did go to the trouble of making the sauce and everything, so if I can use it to get an extra meal stashed in the freezer, that would be great.

[Anonymous]

Maybe freeze half, and use the rest today by adding a different sauce to the marinara?
1. casserole with cheese and ham
2. add soy sauce and tofu (just my japanese genes, sorry)
3. eat cold as a salad with lettuce, olive oil, feta or hard-boiled eggs...

[Anonymous]

Anonymous wrote:Maybe freeze half, and use the rest today by adding a different sauce to the marinara?
1. casserole with cheese and ham
2. add soy sauce and tofu (just my japanese genes, sorry)
3. eat cold as a salad with lettuce, olive oil, feta or hard-boiled eggs...

I would not personally vote for any of these suggestions. I think you could easily freeze it, just like penne. Just make sure you have enough sauce on it so its not dry. Or you could add ricotta, cream, peas, sausage, meatballs, etc. to get another meal out of it.

[Anonymous]

Spaghetti pie. Add an egg, mix, put into casserole dish with mozzarella sprinkled liberally on top, bake at 350 until top is bubbly and browned at edges (about 20 minutes).

[Anonymous]

Freeze it and have anew another day!

[Anonymous]

Divide it into a few smaller zip lock bags or tupperware and freeze it for lunch-size portions.

[Anonymous]

I microwave single portions and put them in my kids' thermoses for lunch.

[Anonymous]

This reminds me of college -- spaghetti sandwiches.

[Anonymous]

New poster here. I would freeze some in single serving lunch size packets, and probably make a spaghetti pie to defrost, bake and eat another day. Depending on what you have on hand, you can treat spaghetti pie just like a baked ziti--topped with ricotta, etc.

[Anonymous]

Anonymous wrote:Spaghetti pie. Add an egg, mix, put into casserole dish with mozzarella sprinkled liberally on top, bake at 350 until top is bubbly and browned at edges (about 20 minutes).

I thought spaghetti pie too! I add ricotta and breaded chicken to it, but the PP's suggetion sounds good too.

[Anonymous]

throw it in the trash.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Spaghetti pie. Add an egg, mix, put into casserole dish with mozzarella sprinkled liberally on top, bake at 350 until top is bubbly and browned at edges (about 20 minutes).

I thought spaghetti pie too! I add ricotta and breaded chicken to it, but the PP's suggetion sounds good too.

My nana used to make pasta at least twice a week - frittata was a popular choice for leftovers. Basically what these PPs suggest, with a little more egg.

[Anonymous]

Fritatta with spinach, mushrooms, and leftover spaghetti is delightful. You can find plenty of recipes for fritattas online, and just add the cold pre-cooked noodles.