Pasta pudding

When I have leftover cooked pasta from a previous meal, I often turn it into a savory pudding. It's the kind of recipe that doesn't require planning, just a few basic ingredients that I always have on hand. Last time, I used pasta with a little tomato sauce, garlic, and some leftover slices of cured sausage. It works well with any type of pasta, and you really don't need to be very precise with the rest.

Quick Info

Total time: about 35-40 minutes
Preparation time: 10-15 minutes
Baking time: 20-25 minutes
Servings: 3-4, depending on hunger and the type of pasta used
Difficulty: very easy
Recipe type: savory pudding, using leftover cooked pasta

Ingredients

250 g cooked pasta (I had pasta with tomato sauce, garlic, and cured sausage, but any pre-cooked pasta works)
1 container of ricotta
3 eggs
100 g herb cheese roll
salt, pepper

Preparation method

1. If using cold pasta from the fridge, take it out a few minutes beforehand so it’s not frozen when mixing.

2. In a large bowl, beat the eggs with a little salt.

3. Add the ricotta to the eggs and mix vigorously to avoid lumps.

4. Add the cooked pasta to the bowl. If there’s any sauce or leftover ingredients from the previous meal, leave them in. Mix everything to coat the pasta well with the mixture.

5. Taste and add more salt and pepper as needed.

6. Line a baking dish with parchment paper. Pour the pasta mixture into it and spread it out evenly.

7. Cut the herb cheese roll into small pieces and sprinkle them on top. If there are gaps, it’s fine; the cheese will melt and spread in the oven.

8. Place the dish in the oven at medium heat (about 180°C) and bake for 20-25 minutes, until the surface starts to brown slightly and the cheese has melted well.

9. Remove the dish and let the pudding sit for a few minutes before cutting, to firm up. It can be eaten warm or at room temperature.

Why I make this recipe often

It’s one of the quickest solutions for leftover pasta, especially when I don’t feel like cooking anything else. I find it useful not to throw away leftovers. It can easily be adapted based on what I have in the fridge. It lasts in the fridge for a second day without drying out.

Tips and Variations

Tips

Do not mix the pasta too hard, so it doesn’t break apart completely.
If the pasta already has sauce, that’s fine, just make sure there’s not too much liquid.
Ricotta mixes easily with the eggs if left at room temperature for a few minutes.

Substitutions

Ricotta can be replaced with fresh cheese or cottage cheese if you don’t have ricotta on hand.
The herb cheese can be any hard cheese, grated or cut into small cubes.
If you don’t have sausage, skip it or add some ham or bacon to the leftover pasta.

Variations

You can add some chopped vegetables if you have any left in the fridge (bell peppers, zucchini, sautéed mushrooms).
You can also use pasta without sauce, and it works with macaroni, spaghetti, or penne.

Serving Ideas

It’s good warm, but also cold as a snack or even as a packed lunch for work.
It can be sliced and reheated for a few seconds in the microwave.

Frequently Asked Questions

Can I use pasta made with another sauce?
Yes, it works with any leftover pasta – tomato sauce, pesto, or even plain pasta with oil and garlic. If there’s a lot of liquid, drain a bit beforehand.

Does ricotta need to be drained beforehand?
If it’s very wet, it can be drained slightly. Generally, it’s suitable for this pudding directly from the container.

Can I make the recipe without cheese on top?
Yes, but it will lack the browned crust. For those who don’t eat cheese, you can sprinkle a little breadcrumbs or leave it plain.

What size baking dish should I use?
Small or medium dishes work, preferably not too deep, so it cooks through in 25 minutes. If the pudding is thicker, it may need a few extra minutes.

Nutritional Values

Approximate estimate per serving (for 4 servings):

Calories: 300-350 kcal
Protein: 15-18 g
Fat: 12-15 g
Carbohydrates: 30-35 g

Values vary greatly depending on the type of pasta and cheese used. Ricotta and eggs provide protein, while cheese increases the fat content. For exact values, check the labels of the ingredients used.

Storage and Reheating

Pasta pudding can be stored in the fridge for up to 2 days in a covered container. It can be reheated in the microwave or for a few minutes in the oven. If left uncovered, it may dry out on the surface, so cover it well. I do not recommend freezing, as the texture of the ricotta and cooked pasta may suffer.

In a bowl, beat the eggs with a little salt. Add the ricotta and mix well. Incorporate the pasta, adding a little more salt and pepper. Pour everything into a baking dish lined with parchment paper. On top, place small pieces of cheese. Bake in the oven at medium heat for about 20-25 minutes. Enjoy your meal!

 Ingredients: 250 g cooked pasta (mine were with tomato sauce, garlic, and country salami) 1 box of ricotta 3 eggs 100 g cheese roll with herbs salt, pepper

 Tags:  easter pudding