I started making this many years ago with a Gino D'Campo recipe but honestly it doesn't need a recipe at all really. Having previously cooked for a large family , I'm afraid that my quantity levels are all over the place - needless to say after a spag bol this week I had loads left over. Now, sometimes I love another spag bol dinner but I fancied mixing it up a bit and remembered when I used to make this.
I simply combined my meat sauce and left over spaghetti ( equal quantities ), 4 large beaten free range eggs, 2oz grated parmesan cheese into a nice mixture, poured it into a large buttered baking dish, sprinkled with chopped flat leaf parsely and put it in the oven for 45 minutes at gas mark 4 , 160c/350f.
Before:
After :
This is such an easy fix to leftover sauce and spaghetti, served with some crunchy salad and a cold beer it was very well received.
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