Cheesy Spaghetti Pie (using leftovers)
Generously butter a large round cake pan. Put about 1 lb. spaghetti that you’ve cooked and sauced (with anything!) into a large bowl along with 3 lightly beaten eggs and a large handful each coarsely grated mozzarella and finely grated Parmesan cheese. Mix well to combine. Transfer mixture to cake pan and bake in 425º oven until mixture is set; no raw egg clings to a paring knife inserted into center, and cheese is bubbling-about 40 minutes. For a crisp top, run spaghetti pie under the broiler for a minute or two. Cut into wedges and serve.