Heirloom Tomato & Spaghetti Strata

September 20, 2009

Test Kitchen-Approved

Author Notes:

A great way to use up in-season tomatoes, extra eggs and leftover spaghetti.


Serves: 9-10


  • 8 eggs, beaten
  • 4 strips crumbled, cooked bacon
  • 3 1/3 cups cooked spaghetti
  • 1 cup small heirloom tomatoes
  • 1/2 cup basil, chopped
  • 1/4 cup grated Parmesan
  • pinches freshly ground black pepper
In This Recipe


  1. Preheat oven to 425.
  2. Grease an 8x8 pan.
  3. In a small bowl, stir together eggs, pepper, basil, cheese, bacon, and tomatoes.
  4. Place the spaghetti in the pan, pour the egg mixture over the pasta.
  5. Bake for 30 minutes. Cut into slices and serve hot.

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