Fast, easy, and nutritious snack perfect for after school using leftover pasta
3 cups leftover cooked Tinkyada Rice pasta
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
½ teaspoon salt
1 teaspoon pepper
2 tbsp olive oil
8-10 cherry tomatoes, cut in half
8-10 mini Bocconcini cheese, cut in half
Basil leaves, chopped
In a large mixing bowl, combine the cooked spaghetti, vegetables, eggs, cheese, salt and pepper.
In a medium size skillet add the olive oil and pasta egg mixture and cook on medium heat, stir occasionally using a silicon spatula set, about 3 minutes. Press down the mixture into a round flat surface, and top with tomatoes and bocconcini. Cover the skillet with a lid and cook for 5-8 minutes until the pizza is completely set.
Turn the heat to high and cook for 1 more minute until the bottom is crunchy and firm.
Sprinkle with basil.