Wednesday, 17 October 2012

Skillet Pasta

Skillet Pasta
Leftovers always have a bad rap but, really by adding a few extra ingredients you can have an easy meal for any day of the week!
Skillet Pasta
4-6 cup  leftover cooked pasta, any shape
1 400g tub ricotta or cottage cheese
2 eggs
1/4 cup parmesan cheese, grated
1/2 cup mozzarella
Stir all above ingredients in a large bowl blending well to incorporate.
Pour into a greased, preheated (#5-6) heavy bottomed skillet. Using a wide serving spoon press pasta firmly down and tuck in the edges of the pasta around the perimeter.
Cover with foil or lid leaving an opening allowing steam to escape.  This will form a crust on the bottom.  When you "hear" a sizzle on the bottom the liquids are starting to absorb and evaporate.
Place a large dish, wider than the skillet, upside down on the pan and invert the whole mixture onto the plate. 
Slide the pasta back onto the skillet cooking the other side and repeat with the cover.
This should take 10 min on each side.
For presentation you can invert the pasta again and slice into big wedges!
Enjoy with love!


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