An easy pan fried spaghetti dinner with crispy cheese, made with leftover spaghetti pasta with tomato sauce and onions. A crispy texture just like pizza, a satisfying dairy free yet high carb meal made with 4 ingredients, ready in 15 minutes.
5cupsspaghetti tossed in tomato or marinara sauce.
2tablespoonolive oil
½cuponionschopped
¾cupmozzarellashredded I used dairy free
¼cupparmesan cheese. I used dairy free.
1tablespoonItalian seasonings
1teaspoondried basil
1teaspoondried oregano
½teaspoonsalt
½teaspoonpepper
¼cupfresh parsleychopped
Instructions
Boil the spaghetti according to the box, and toss with your favorite tomato sauce. (or use leftover spaghetti)
5 cups spaghetti tossed in tomato or marinara sauce.
Heat the oil in a large skillet to medium high heat. When it is sizzling, add the chopped onion and seasonings and pan fry the onions until limp and slightly browned.
2 tablespoon olive oil, ½ cup onions, 1 tablespoon Italian seasonings, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon pepper
Add the spaghetti, sprinkle on the parmesan cheese, and shredded mozzarella. Toss the spaghetti and cheese in the hot pan until the cheese is melted.
¾ cup mozzarella, ¼ cup parmesan cheese. I used dairy free.
Stop stirring the pasta for a few minutes at a time to allow the cheese to brown beneath. Lift with a fork often to check that the cheese is browning and crisping, not burning.
Sprinkle with parsley and serve right away with a large serving of steamed vegetables or a fresh salad.
¼ cup fresh parsley
Video
Notes
Add more sauce to the pasta before you add it to the pan if your pasta is not sauced enough.Thin spaghetti is best, but this recipe can be made with other forms such as fettuccine, linguini or even bowtie.Storage. You can refrigerate it one night but I would eat it within 24 hours or the crispy bits will soften.