This is perhaps the most flavorful pasta leftover recipe I've made, and I've become totally addicted to using Nduja as a flavor enhancer. If you don't have leftover pasta, just use dried pasta and cook it. You can skip the olives if you don't have them. This can be made vegetarian, but then I would add a bit of sriracha or chili flakes to enhance the flavor.
Ingredients
- 100 g dried pasta
- 1 x eggs
- 1 dl sourcream
- 1 x tomato
- 125 g fresh mozzarella
- 1 tsp nduja
Method
- Cook the dried pasta according to the package instructions, or use leftover pasta.
- Grease an ovenproof dish with butter.
- Preheat the oven to 220 degrees Celsius.
- Slice the tomato.
- Mix the egg and sour cream in a small bowl and add some pepper, and other spices if desired. If you dont have sour cream, you can use cream.
- Transfer the pasta and egg mixture to the greased dish and top with tomato, mozzarella, Nduja, and olives if you have any in your fridge.
- Bake the dish for about 20 minutes, or until the cheese on top is golden.
- Serve with good bread and a refreshing drink.
