Pastia – Baked Spaghetti, Eggs and Cheese

I only recently learned there is a Neopolitan name for what I do with leftover spaghetti- Pastia. It’s a simple, delicious way to use up even a small amount of  spaghetti . Baked with egg and cheese, my version is not too dense, not too loose, but light, fluffy and flavorful. This dish is great for breakfast, a brunch, lunch – and even dinner!

I often make  spaghetti side dishes for dinner, using whatever ingredients  I have on hand. This one was a spicy garlic, olive oil and crushed red pepper sauce tossed with baby spinach  that I served with a grilled sirloin. Happily there was some left over after we’d had our fill (actually “over-fill”!) , just enough to make a breakfast Pastia for two.

If you have unsauced leftover spaghetti, you can jazz this dish up by adding some flavor to the mix. I’ve added minced fresh herbs, dried herbs, and sauteed vegetables in past versions and they’ve been delicous.

Ingredients for Pastia recipe:

• Leftover spaghetti (one cup per serving)
• Two eggs per cup of spaghetti, lightly beaten
• Grated Romano or Parmesan cheese, 2 tbsp per serving
• Salt and pepper to taste
• A very well buttered baking dish

Mix all the ingredients together, using one tablespoon of grated cheese per egg, and put into a very well buttered casserole or pie plate. 

Allow some headroom in the dish, as the Pastia will puff up an inch or so.

 Sprinkle some more grated cheese on top and bake in a 350 degree oven for about 25 minutes  to 35 minutes, or until the center is set (just press on the center gently and you will be able to tell).  

Allow the Pastia to cool a bit and serve. If you’ve made them in individual ramekins (a nice touch for a fine-dining feel) just place the ramekin directly on a plate. If baked in a larger dish, cut into wedges or squares.