Leftover pasta cake from the pan

Ingredients for 4 servings:

• 4 handfuls of pasta (leftovers, e.g. penne, spaghetti, fusilli), cooked
• 4 eggs
• 1 cup breadcrumbs
• 1 cup cheese, grated
• 1 bunch of parsley
• n. B. Sauce (leftovers), as available
• possibly cream
• salt and pepper
• Oil for the pan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Ideal for camping and when you want to keep things simple – only a flame and a pan are needed, you can eat hot or cold.

Roughly chop the cold leftover pasta if it’s long pasta like spaghetti or tagliatelle. Mix all the remaining ingredients together. Stir in the leftover sauce. If there’s not enough sauce to combine the pasta, carefully add more cream. Season with salt and pepper to taste, depending on the amount of sauce you have left over. Heat enough oil in a large, high-sided pan to cover the bottom, then add the mixture. Over medium heat, the mixture should cook from the bottom up, forming a closed base. Use a wooden spoon or wooden spatula to loosen it from the sides and slide it back and forth in the pan, like a pancake. Then cover and let it set over low heat for about 15 minutes. Remove the lid and continue cooking while watching until the liquid evaporates. When the bottom is nice and firm and the mixture has set on top, turn the mixture over using a large plate and slide it back into the pan, upside down. Continue cooking for about 10 minutes, watching carefully. Be careful with the hot oil! Let it cool slightly in the pan so it doesn’t break when you remove it. To serve, carefully slide it out of the pan onto a platter. This dish is delicious cold in the evening or warm for lunch. A mixed salad goes wonderfully with it. It’s also great to take to school, the office, or work. Microwaved or eaten cold, it’s always a complete meal in the form of a slice of cake.