I Love Leftovers

My honey Daniele is from Piemonte, Italy. It is a land of rugged farm people making their living at the foot of the Italian Alps. He is fond of telling the story of how a Scot, a Jew and a Genovese got together and discussed being parsimonious. When they saw how very frugal the Piemontese farmer was, they cried for they knew they could never compete.

In that spirit, then, is the recipe for the Spaghetti Pie I made last night out of leftover spaghetti sauce and noodles.

Spaghetti Pie

4 servings worth of leftover cooked spaghetti
3 c spaghetti sauce (I had about 3 cups left over because The Brat refused to eat the spaghetti when he saw that I put a chopped onion and sliced mushrooms in it)
8 ounces grated mozarella cheese
1\2 c grated Parmesan cheese
3 eggs
3 stems fresh basil, leaves cut into chiffonade

Butter (or coat with olive oil)  the bottom of a 9" x 13" baking dish. Beat eggs lightly and add Parmesan cheese. Stir into pasta and then place in the baking dish. Place half of the grated mozzarella on top of the pasta.  Layer sauce on top of cheese. Sprinkle basil over all and top with remaining cheese.

Bake at 350 for 30 minutes or so, until the cheese is bubbing, golden and melty.Makes 9 servings.