Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Who would have thought you could eat spaghetti with your hands?!
You all know I’m very into leftovers. I usually end up doubling recipes just so we have leftovers for the next day, and I don’t have to cook again. But sometimes, leftovers just aren’t exciting or you’re not in the mood for them. This conundrum is why I came up with Spaghetti Cakes! Next time you have leftover spaghetti in your refrigerator and your kids turn up their nose to it, try this recipe and see their eyes light up!
Spaghetti Cakes are a marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat. Every time I make something my kids can eat with their hands they’re more excited to eat it. Plus these are great for messy toddlers who are always throwing their spaghetti on the floor. Post dinner clean up just got easier with this recipe!
For this recipe to have the best results, you’ll need to cut the spaghetti into smaller pieces. I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe is as simple as mixing in the marinara sauce, eggs, capers, olives and cheese, forming the discs and sautéing! You’ll get a perfectly crisp Spaghetti Cake that’s soft on the inside. So delicious!
This recipe is a great one to include in your kid’s school lunch rotation. They’re very lunchbox friendly and sure to get eaten. I mean, who doesn’t love the idea of spaghetti you can eat with your hands? If you’re looking for more fun, handheld lunchbox recipes try my Tex Mex Rice Cakes or these Veggie Pancakes.
This recipe is one of my favorite ways to transform leftovers into something new. Let me know what you think by tagging me on social media!
- 2 cups cooked spaghetti
- 1/3 cup marinara sauce
- 3 large eggs
- 1/4 cup capers
- 1/2 cup black or green olives, sliced
- 1/3 cup parmesan or mozzarella cheese
- olive oil (for sautéing)
- marinara sauce, room temperature or warmed for dipping
- Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.
- Toss cut pasta with remaining ingredients until completely coated.
- Heat a large sauté pan over medium/high and add a thin layer of oil.
- Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.
- Cook cakes for 4 minutes on each side or until golden.
- Serve with marinara sauce.