Leftover Pasta Pizza is an amazing use for any leftover pasta with tomato sauce. This recipe with leftover pasta is so simple yet impressive for a quick weeknight dinner or lunch and no one will mind eating leftovers!
When I'm crazy busy, tired or just not in the mood.
OR, when you have hit that snooze button too many times and have no time to pack a lunch box. Leftovers to the rescue!
What to do with leftover pasta? I often end up with more pasta than my family can consume. I mean, who doesn't get excited when cooking pasta?
Why has this recipe for pasta pizza been a reader favorite? It is -
- One skillet
- Brand new meal
- Pizza <--- Always a family favorite
- Kid friendly
- Great for lunch/dinner or school lunch box
You might also love this Savory Pancakes for Dinner - Pizza Pancakes or more family friendly dinner ideas
Now, let's talk about super simple, no-fuss recipe with leftover pasta.
And its made into a PIZZA <--- Mind blown💡💡
Can we call this leftover pasta idea, frittata's cousin? Whatever the title may be, this is one splendid use for your leftover pasta!
My favorite part, this recipe works with leftover spaghetti as well (make sure that it is not very saucy) <---- Great Leftover Spaghetti Recipe
How to make this recipe with leftover pasta?
Step-1: Begin with leftover cold or room temperature pasta
Step-2: Stir in egg, panko, mozzarella (if pasta does not have any cheese), salt and pepper to taste.
Step-3: Pack into a 9-inch non-stick saute pan.
Step-4: Cook over medium-low flame for 2 minutes.
Step-5: Top with cheese
Step-6: Broil or cover with a lid to melt chees
It is a great for dinner, lunch or school lunch box.
Tips and Tricks on making the perfect leftover pasta pizza:
Any leftover pasta with tomato or marinara sauce with/without cheese works well. If using pasta without cheese then stir in some into the leftover pasta.
Non-stick pan is a must for this recipe. If using the broiler method, then make sure that the pan is oven safe.
Use mozzarella as much as or as little as you'd like. It's pizza after all!
About 5.2 ounces of uncooked pasta is perfect for this recipe.
Leftover Pasta Pizza
- 2 and ½ cups leftover pasta with tomato sauce, refer notes
- 1 large egg
- ⅓ cup panko breadcrumbs
- 1 to 1 and ½ cups shredded mozzarella cheese, refer notes
- 2 tablespoons grated parmesan
- 1 and ½ tablespoons olive oil
- salt and pepper to taste
- shredded fresh basil, to garnish
- Use cold or room temperature pasta. If using spaghetti or any longer shaped pasta then chop 'em ( place pasta in a large bowl and roughly chop with scissors).
- Add egg, breadcrumbs, ½ cup mozzarella ( if your pasta has cheese already then you can skip this), salt and pepper (if required). Mix well to combine.
- Add olive oil to a (cold)non-stick pan and spread around. Add pasta mixture and spread uniformly while packing them to cover the base.
To cook leftover pasta pizza on stovetop only
- Place pan over high heat and lower heat to medium-low as soon as you hear the oil sizzle. Let pizza continue to cook for about 2 minutes. Sprinkle mozzarella and parmesan over top, cover with a lid and continue to cook until cheese melts. Transfer pan on to a wire rack and sprinkle chopped fresh basil on top. After about 3-5 minutes, loosen the edges with a rubber spatula and gently transfer pizza onto a cutting board and cut into slices.
To cook leftover pasta pizza in oven
- Pre heat the oven's broiler with rack set about 8-inches from heat element. Place pan over high heat and lower to medium-low as soon as you hear the oil sizzle. Let leftover pasta pizza continue to cook for about 2-minutes. Sprinkle mozzarella and parmesan over top and immediately transfer pan ( pan is hot, careful) in to the oven. Continue to cook until cheese melts ( Keep a very close eye, since it will go from melted to burned in a few seconds ). Transfer pan on to a wire rack and sprinkle chopped fresh basil on top. After about 3-5 minutes, loosen the edges with a rubber spatula and gently transfer pizza onto a cutting board and cut into slices.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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