For this savory torta, leftover pasta and sauce and a layer of mozzarella—either smoked or plain—or provolone or other meltable cheese are packed into a baking pan liberally coated with butter and bread crumbs and baked. After a brief rest, the beautiful golden torta is slipped out of the pan and served. With its brown crunchy edges and the designs formed by the pasta shapes, this looks and tastes so good, nobody will guess that you created it from leftovers. Practically any pasta shape and sauce will do, though I like pasta with tomato sauce best, since the sauce keeps the pasta moist. This is a recipe that doesn’t need exact measurements. If you like, add a little chopped ham or salami. Just don’t let the cheese touch the sides of the pan, or it will prevent the torta from unmolding neatly. Since I don’t usually have leftover pasta, I sometimes double a recipe I’m making and refrigerate half to use for the torta later in the week.

Indulge in the delightful fusion of flavors and textures with Pasta Torta, a savory Italian dish that will tantalize your taste buds and leave you craving for more. This delectable creation combines cooked pasta, tangy tomato sauce, and an array of optional cooked vegetables, all enveloped in a cheesy embrace. Topped with a golden crust of breadcrumbs, this Pasta Torta is baked to perfection, resulting in a mouthwatering masterpiece that is both visually appealing and incredibly satisfying.

With its versatile nature, Pasta Torta allows you to get creative by incorporating your favorite vegetables, such as peas, spinach, or broccoli, adding a vibrant burst of color and nutrients to the dish. The combination of freshly grated Parmigiano-Reggiano and shredded mozzarella, imported Italian provolone, or Asiago cheese creates a melty, gooey goodness that perfectly complements the pasta.

Whether you’re hosting a dinner party or simply treating yourself to a special meal, Pasta Torta is a delightful choice that is sure to impress. With its combination of comforting flavors and appealing presentation, this dish is an invitation to indulge in the joys of Italian cuisine. So, gather your ingredients, preheat that oven, and embark on a culinary adventure with Pasta Torta—the savory delight that promises to leave you craving more.

Serves 6

INGREDIENTS

• 3 tablespoons plain dry bread crumbs
• 3 large eggs
• ½ cup freshly grated Parmigiano-Reggiano
• 5–6 cups cooked pasta with tomato sauce (see headnote)
• 1 cup chopped cooked vegetables, such as peas, spinach, or broccoli (optional)
• 4 ounces mozzarella, imported Italian provolone, or Asiago, shredded

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Generously butter a 9- ×-9- ×-2-inch baking pan.
3. Sprinkle the sides of the pan with 2 tablespoons of the bread crumbs, turning the pan to coat it evenly. Tap out the excess.
4. In a large bowl, whisk the eggs until blended.
5. Beat in the Parmesan.
6. Add the pasta and sauce and the vegetables, if using, and stir well.
7. Spoon half of the pasta into the pan, being careful not to disturb the crumbs.
8. Sprinkle with the shredded cheese, avoiding the sides of the pan.
9. Spoon on the remaining pasta and smooth the surface.
10. Sprinkle with the remaining 1 tablespoon bread crumbs.
11. Bake the pasta for 50 minutes, or until golden brown on top and hot in the center.
12. Remove from the oven and let stand for 10 minutes to allow the pasta to set.
13. Run a small knife around the edges of the pan.
14. Invert the torta onto a serving plate. (If the pasta does not slip out of the pan, spoon it out—and butter the pan more generously next time.)
15. Cut into squares and serve.