Torta di Pasta
adapted from Giada on foodnetwork.com
1/2 cup marinara sauce
4 Lg eggs
1-1/2 tsp sea salt
1/2 tsp fresh ground black pepper
3/4 cup Romano, shredded
3/4 cup mozzarella, shredded
1/2 pound (8 oz.) of leftover cooked spaghetti
1 Tblsp unsalted butter
1 Tblsp olive oil
In a large bowl, whisk the first six ingredients together. Add the leftover spaghetti and toss until well combined.
Preheat the broiler. Melt the butter and oil in a 10-inch oven-proof skillet over medium heat. Put the spaghetti mixture in the hot skillet and press it all around to make an even layer. Cook until the bottom is beginning to brown, about 3-5 minutes (check by lifting up an edge with a fork). Place the skillet under the broiler and cook until the top is nicely browned, about 5 minutes or so. Let the skillet cool almost to room temperature before serving.
Run the edge of a spatula around the sides of the torta to loosen. Carefully slide the torta onto a serving plate or platter. Or if you're good at it, invert the torta: Place the platter upside-down on top of the skillet, grab both the platter and skillet together on both sides, flip it all over, and remove the now upside-down skillet.
Cut the torta into wedges and serve with a nice salad for an easy and filling lunch or dinner.
Try it...you might like it!