3/4 c. bread crumbs
1/4 c. grated Romano cheese
1/2 c. milk
pepper and salt to taste
2 c. leftover pasta, sauced
1/2 c. shredded mozzarella cheese
2 Tbsp. olive oil
This is really a frittata, but if you call it Spaghetti Pizza, then my finicky crew will eat it!
In a bowl, combine bread crumbs with cheese, milk, eggs, salt and pepper.
Add saucy pasta (we used leftover spaghetti and meatballs
- use whatever's in your refrigerator) to the bowl and toss to coat the pasta well.
In an oven-safe skillet, heat olive oil over medium heat. Make sure the olive oil coats the whole bottom of the pan and up the sides a little bit.
Add pasta mixture to the hot skillet. Let cook until the bottom sets, about 8 minutes.
Take the skillet off the heat and fire up the broiler. Put the oven rack so that the skillet is quite close to the heating element. Sprinkle the mozzarella cheese over the top of the pasta. Place the skillet in the oven and allow to broil until done through and the cheese is bubbly golden brown (like a pizza) on top.
USING A HOT MITT, remove the skillet from the oven. Slice into wedges and serve.
(You'd be surprised how easy it is to burn yourself on the handle if you don't consciously think about it. Since you're used to using it on the stove, intuitively, you expect the handle to be cool even though you just took it out of a very hot oven.)