Recipe by ratherbeswimmin'
Use for left-over spaghetti
Top Review by anme
LOVE this! I make pasta pizza's as I like to call them all the time with leftovers and love them. This recipe was no diffrent. I had tons of peppers and onions left over from a taco night and wanted to use them up so this was perfect. The topping or filling for it was great! I scaled this down a lot and made it all in a skillet. Love the mixture of peppers and white beans. Very good!
- 3 1⁄2-4 cups cooked spaghetti
- 1⁄2 cup milk
- 1 egg
- 1⁄4 cup grated romano cheese
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 small red bell pepper, chopped
- 1 small yellow bell pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
- 1⁄4 cup chopped fresh basil
- 1⁄2 cup milk
- 3 eggs
- 1 (16 ounce) can white beans, rinsed and drained
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes, with juice
- 2 cups grated mozzarella cheese
Directions See How It's Made
- Coat a shallow 3-quart baking dish with nonstick olive oil spray.
- If the pasta is cold, reheat it in the microwave, then place it in the prepared pan.
- Add the milk, egg, and Romano cheese, mixing well.
- Spread the mixture to cover the bottom and about 1 inch up the sides of the pan; set aside.
- Preheat oven to 375°; in a big skillet, heat the oil; cook onion and peppers over medium heat about 4 minutes or until just softened.
- Add in garlic, oregano, and basil; cook 1 minute.
- In a small bowl, whisk the milk with the eggs; stir the egg mixture and beans into the cooked vegetables in the skillet.
- Spoon the filling into the prepared spaghetti crust.
- Spread the tomatoes over the top; sprinkle with the cheese.
- Cover with foil; bake 15 minutes; uncover and bake 20-25 minutes until the filling is set and the cheese is melted and bubbly; let stand 10 minutes before cutting into squares to serve.