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Leftover Spaghetti Pepperoni Pizza Bakes

Transform yesterday's spaghetti into today's crispy, cheesy pizza bakes! Individual ramekins of leftover pasta topped with bubbling mozzarella and pepperoni.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 ramekins
Course: Dinner, Lunch, Snack
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 3 cups leftover spaghetti in sauce, chilled
  • 1 large egg
  • 0.25 cup Parmesan cheese grated
  • 1 tsp Italian seasoning or dried oregano
Pizza Toppings
  • 1 cup mozzarella cheese low-moisture, shredded
  • 12-15 slices pepperoni
  • 1 sprig fresh basil for garnish
  • 1 pinch red pepper flakes optional

Equipment

  • 2 large oven-safe ceramic ramekins
  • Large mixing bowl
  • Baking sheet
  • Tongs

Method
 

  1. Preheat oven to 400°F (200°C). Grease two large ramekins with olive oil or cooking spray.
  2. In a bowl, lightly whisk the egg, Parmesan cheese, and Italian seasoning.
  3. Add the cold leftover spaghetti to the bowl and toss well until all noodles are coated in the egg mixture.
  4. Divide the pasta evenly into the greased ramekins, pressing down firmly to form a tight base.
  5. Top each pasta nest with an even layer of shredded mozzarella cheese, followed by pepperoni slices.
  6. Place ramekins on a baking sheet and bake for 18-22 minutes until cheese is golden and bubbling, and pasta edges are crispy.
  7. Let rest for 3-5 minutes before serving. Garnish with fresh basil leaves and red pepper flakes.

Notes

Using cold leftover pasta is essential as it helps the 'crust' hold its shape. You can customize the toppings with whatever pizza ingredients you have on hand.