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Pasta Egg Bake

So one day not too long ago we bought a bigger box of long pasta. Not really thinking about how much pasta it would make, and it being right after stream, I made the whole box. Needless to say, we had a huge amount of leftovers and I’ve had to get creative with pasta! Also, I may or may not being trusted with said long box of pasta anymore …

For the creative uses of said leftover pasta, I first made a pasta salad, which is also a recipe that’s happening soon! Then I made this delightful pasta egg bake.

This was the kinda thing my Dad used to make all the time when I was a kid because he always made extra pasta – why, I don’t know. Maybe it was to make another dinner easier, or maybe he too was fooled by the size of the pasta box. I should probably call him and ask him one of these days.

Ok, back to my story: Keep in mind that the ingredients I used are nothing more then suggestions — if you don’t like sausage you can easily just leave it out or add vegetables, ground meet or even shredded chicken! The most important thing to note is that you need to have enough eggs per your amount of pasta/pan size. You want the egg when poured in to be even with the pasta so when the egg puffs up and cooks it incases said pasta!

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Pasta Egg Bake


  • Author: complex13
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Ingredients

  • leftover pasta, your choice of how much and what kind
  • 8 eggs, beaten well {for a 9″ pie dish, with the pasta 3/4 of the way up the dish}
  • shredded cheese, your favorite kind
  • 3oz of your favorite sausage
  • 1 tsp each of: dried basil, dried parsley, Italian seasoning
  • salt to taste
  • butter to grease pie dish

Instructions

  1. Pre-heat your oven to 375{F}
  2. Grease your pie pan liberally with butter or whatever you normally use
  3. Layer your cold pasta so it comes up about 1/2 – 3/4 the way up the sides of the dish
  4. Crack your eggs in a separate mixing bowl, beating them well. Add in sliced sausages, herbs, salt, and as much shredded cheese as you want. I used a good handful which was somewhere between 1/2 cup – 3/4 cup.
  5. Mix everything in the mixing bowl well. Then gently pour over your pasta in the pie dish. 
  6. I like to then put my baking dish ontop of an aluminum foil lined baking sheet to make it easier to get in and out of the oven! It also will keep your oven clean in the event that some of the mixture bubbles over! 
  7. Cook until the center is cooked all the way through, roughly 30-45 minutes. A good way to test this is to insert a knife in the center of the dish, if a ton of liquid bubbles out it’s not done yet! 
  8. When it’s done, I like to give it another sprinkle of cheese and let it melt as the dish cools.
  9. Serve and enjoy! 

Complex

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