When you have left over pasta, make a cake. I am of course not referring to an ordinary sweet one, but a savory pasta one that is perfect for your next brunch, lunch or light dinner.
I have made this from scratch many times, but most often I whip it up from left over pasta dishes, like this one. It’s quick, easy and loaded with good for your protein and carbs if you use an abundance of veggies like I do.
If you’re like me, you love a lazy weekend brunch. This dish reminds me of my days in Italy when I was served a wedge of a pasta cake with a side of greens dressed with oil and lemon. If you want to complete the meal like the Italians would, don’t forget the cured meats and a couple different cheeses!
Left overs are great too so make extras! I devoured a piece at room temperature after my long run last weekend. It’s a prefect meal for after a long run since it’s loaded with good carbs, protein and fiber. I used gluten free pasta and lots of veggies. This one happens to have shredded chicken in because I used this leftover pasta dish. I love experimenting with this cake. Each time I make it turns out a bit different!
Do you have a favorite brunch dish? Savory or sweet?
PASTA CAKE (adapted from Brunch – 100 recipes from Five Points restaurants by Marc Meyer and Peter Meehan)
- 1 tablespoon of coconut ghee or butter
- 1 pound of penne or left over pasta (I used leftovers)
- Salt and black pepper
- 1/4 olive oil
- 1 clove garlic
- 2 bunches of fresh spinach or 1 large clam shell
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 cup cubed fresh mozzarella
- 1 cup whole milk ricotta
- 6 large farm fresh eggs
- Preheat the oven to 325°F. If you are not using left over pasta, bring a pot of salted water to a boil. Smear the inside of your spring form pan with butter or ghee. Set aside.
- Cook your pasta al dente. Drain and dress with half of the olive oil, salt and pepper. Set aside
- Heat the remaining oil in a skillet over medium heat and when the oil shimmers, add the garlic. When fragrant and golden but not brown, add the spinach and reduce heat to medium. Add a pinch of salt and fresh ground pepper and cook stirring occasionally , until the spinach is wilted, about 3 minutes. Remove the spinach to a cutting board and chop coarsely. Add to the mixing bowl with your pasta.
- Toss the pasta and spinach together, then add the cheeses and beaten eggs. Fold the mixture over on itself until it looks uniformly dressed, than turn it out into prepared spring form pan. Bake for 45 minutes, until the top is deeply golden and firm to the touch.
- Let it cool about 10 minutes. Un-mold the pasta cake and sever warm or room temperature.