Four recipes for using up leftover pasta

The statistics are unprecedented and alarming. The price of pasta, a basic ingredient, continues to rise. In Ukraine, a major grain exporter, low yields were blamed on war as well as adverse weather conditions.

To start the new school year on a positive note, here’s a double ration of innovative recipes, each with a tip to avoid wasting cooked or raw pasta.


► Broken Pasta Risotto with Gremolata

You’d never know the bottom of a packet of pasta lying around the cupboard, with small amounts of different types of pasta that aren’t cooked at the same time. Collect your leftover pasta of all sizes, spoil it and try broken pasta risotto!

For 4 people

250 g mixed pasta

1 liter of chicken broth

80g freshly grated parmesan

Peel of 1 lemon

8 sprigs flat leaf parsley

30 grams of unsalted butter

2 shallots

1 stalk celery

1 drizzle extra virgin olive oil

Fine salt and ground pepper

Place any shape of leftover pasta (penne, spaghetti, macaroni, etc.) on a clean kitchen towel and pound it roughly with a rolling pin.

In a casserole dish, sweat the chopped shallots and celery without coloring in the olive oil. Add the pasta and then the broth, previously reheated. Cook over medium heat, adding broth, ladle by ladle, as in risotto. Taste and spice combination.

Coarsely mix Parmesan with lemon zest and flat-leaf parsley. After 15 minutes of cooking, remove from heat and stir in Parmesan and softened butter. Stir vigorously for 30 seconds and serve immediately.

► Pasta and Ham Serpentine Gratin

Four recipes for using up leftover pasta

What to do with the two or three fresh (or pre-cooked) lasagnes left over from the package you bought for Sunday’s family meal? Cut them into strips to make an amazing ham pasta gratin. You can also make maltagliati (literally “roughly chopped”) by randomly cutting the pasta into different sized pieces to incorporate into tomato sauce or chicken broth.

For 4 people

4 sheets of fresh lasagna noodles

2 thick slices of ham

For the bechamel

40 grams of unsalted butter

50 cl whole milk

40 grams of flour

50 grams of grated low-fat cheese

4 pinches of grated nutmeg

Fine salt and ground pepper

Cut the lasagna sheets into 2cm wide strips. Do the same with the ham slices.

In a small saucepan, melt the butter. Add flour and cook for 1 minute, stirring constantly with a whisk. Pour in cold milk and continue cooking for 2 to 3 minutes. Season with salt, pepper and nutmeg. As soon as the béchamel thickens, remove from the heat, add the county and whisk quickly.

Preheat the oven to 200 degrees Celsius. Pour the béchamel into a baking dish. Wrap a strip of lasagna with a strip of ham to form a small spiral. Place it in the center of the dish and continue this spiral by adding strip after strip, lasagne and ham.

Bake the gratin for 20 minutes at 200 degrees Celsius. For example, serve this dish with a green salad.


► Sunday’s Leftover Chicken Calamarata

Four recipes for using up leftover pasta

How to whip up some pasta and a leftover roast chicken in two steps, three moves, and a very tempting way. An anti-gaspi dish suggested by Chef Simone Zanoni.

Recipe taken from Simone Zanoni Pasta, pasta, pasta (Le Cherche Midi)

For 4 people

Chalmers are 400 grams

Grilled chicken breast (carcasses, bones, skin and meat)

1 carrot and celery or carrot and onion peel 1 stalk

1 onion

1/2 head of garlic

Thyme and rosemary


olive oil

Fleur de sel, pepper

In a pan fry halved onions without skin in a drizzle of oil. Allow to brown well.

Collect the chicken meat on the relief, grind the bones and save everything. Place the rest of the chicken in a saucepan, along with the vegetables, garlic, sautéed onions and thyme. Just cover with water and let this broth cook for 1 hour 30 minutes.

Strain the broth and reduce by three-quarters to a large high-sided pan. You should get a fairly thick juice.

Boil water for pasta in a large pot and add salt.

Submerge the squid in water and let it cook for half the time indicated on the package.

Take the pasta and finish cooking in the pan, adding two less juices to cook the pasta Chath (Taste!) and a creamy sauce. pepper

Add the reserved chicken, then heat through with a knob of butter and chopped rosemary.


► Small spaghetti pies with lemon breadcrumbs

Four recipes for using up leftover pasta

Of course, you can reheat extra cooked spaghetti with a few cloves of garlic, lemon zest and olive oil, or even a leftover sauce. But you can prepare them beautifully and serve them for dinner with friends.

For 6 people

250 g cooked spaghetti

2 organic lemons

100 grams of stale bread crumbs

2 eggs

Parmesan 80 grams

1 drizzle olive oil

Fine salt and ground pepper

In a skillet with olive oil, brown the stale bread crumbs, stirring very frequently. When it becomes nicely colored and crisp, remove it from the flame and add grated lemon zest. Mix well. Cut the lemon into thirds. Preheat the oven to 180 degrees Celsius.

Beat the eggs with the Parmesan, salt and pepper in a bowl. Add the spaghetti and mix thoroughly. Spread half of the breadcrumbs in a nonstick or silicone muffin pan. Divide the spaghetti into 6 small nests. Cover with remaining breadcrumbs and then lemon slices.

Bake the plate for 20 minutes and serve the small crispy spaghetti pies with a green salad or raw vegetables.

Leave a Comment

Your email address will not be published. Required fields are marked *