Like a pizza, it’s crunchy on the outside and tender on the inside. Nearly any pasta shape with any sauce will do; as long as you liked the original serving, you’ll like the leftovers prepared this way.

　　

Ingredients

4 side-dish servings

　　1 cup freshly grated Parmesan cheese, plus extra for garnish

　　1/2 cup whole milk

　　2 large eggs

　　1/2 teaspoon sea salt

　　1/2 teaspoon freshly ground black pepper

　　2 cups leftover cooked and sauced pasta, such as spaghetti with Tomato Sauce with Olives (page 60)

　　1/2 cup olive oil

　　

Step 1

In a large bowl, beat the 1 cup of Parmesan cheese, the milk, eggs, sea salt, and pepper. Add the leftover pasta and toss to coat.

　　

Step 2

In a 10-inch-diameter nonstick sauté pan, heat the oil over a medium flame. Add the pasta mixture to the pan, spreading evenly. Cook until golden brown on the bottom, about 8 minutes. Carefully invert the pasta mixture onto a plate, then slide it back into the pan. Continue cooking until the bottom is golden brown and the mixture is heated through, about 6 minutes. Transfer the pasta mixture to a serving platter and sprinkle with Parmesan cheese. Cut into wedges and serve warm.

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.