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Crispy spaghetti cakes served with a bowl of marinara sauce

Crispy Leftover Spaghetti Cakes

Turn leftover spaghetti into crispy, cheesy pan fried cakes with golden crunchy edges and a soft center. A quick, low waste way to transform last night's pasta into a brand new meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American, Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Cold Leftover Spaghetti sauced or plain
  • 2 Large Eggs beaten
  • 1 cup Shredded Mozzarella Cheese or parmesan
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper
  • 2 tbsp Oil or Butter for frying
  • Marinara Sauce for serving, optional

Equipment

  • 1 Large Mixing Bowl For combining the mixture
  • 1 Large Non-Stick or Cast Iron Skillet For frying
  • 1 Spatula For flipping and pressing

Method
 

  1. Mix the Ingredients – In a large bowl, combine cold spaghetti, beaten eggs, shredded cheese, garlic powder, salt, and pepper. Toss until evenly coated and the mixture holds together when pressed.
  2. Shape the Cakes – Divide the mixture into small, even portions and press each firmly into a flat round patty about half an inch thick.
  3. Heat the Pan – Heat oil or butter in a large skillet over medium heat until shimmering.
  4. Fry Until Golden – Add the spaghetti cakes to the hot skillet, leaving space between each. Cook 3 to 4 minutes per side, pressing gently with a spatula, until golden and crisp on both sides.
  5. Drain and Serve – Transfer to a paper towel lined plate to drain excess oil. Serve warm with marinara sauce for dipping.

Notes

Cold, leftover spaghetti works better than freshly cooked pasta since it holds its shape more easily. Press the cakes firmly when shaping to help prevent them from falling apart while cooking. If cakes fall apart, mix in an extra egg to help bind. Store cooked cakes in an airtight container in the refrigerator for up to 4 days, reheating in a skillet for the best texture. Uncooked shaped patties can be frozen on a baking sheet until firm, then transferred to a freezer bag for up to 2 months.