Pasta breadsticks are a fun, cheesy twist on classic breadsticks, made by baking cooked spaghetti or fettuccine in a savory egg and cheese base until golden and set. The result is a crisp-edged, tender-centered slab that pulls apart into perfect dippers, ideal for serving alongside soups, salads, or pasta dishes. This recipe is forgiving, uses common pantry ingredients, and delivers a crowd-pleasing side that’s both playful and satisfying.
Ingredients
- 8 oz (225 g) dried spaghetti or fettuccine
- 4 large eggs
- 1/2 cup (120 ml) whole milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup (100 g) grated Parmesan cheese, divided
- 1 cup (115 g) shredded mozzarella cheese
- 2 tbsp (30 g) unsalted butter, melted
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch (20×20 cm) baking dish or line it with parchment paper.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (about 8–10 minutes). Drain well and set aside to cool slightly for 5 minutes.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Add the cooked pasta to the egg mixture, tossing with tongs to coat every strand evenly.
- Stir in 1/2 cup (50 g) of the Parmesan cheese and all of the mozzarella cheese until combined.
- Transfer the pasta mixture to the prepared baking dish, pressing it down gently into an even layer.
- Sprinkle the remaining 1/2 cup (50 g) Parmesan cheese over the top.
- Bake for 20–25 minutes, until the edges are golden brown and the center is set (a knife inserted in the middle should come out clean).
- Remove from the oven and immediately brush the top with the melted butter. Let cool for 5 minutes before slicing into strips or squares.
- Garnish with chopped parsley if desired, and serve warm.
Tips
- Don’t overcook the pasta: Slightly undercook the spaghetti (about 1 minute less than package directions) so it holds up well during mixing and baking.
- Use a binding egg mixture: The eggs are essential for the breadsticks to hold together. If you want a firmer texture, add an extra egg white.
- Make it ahead: You can assemble the dish (without baking) up to 24 hours in advance. Cover and refrigerate, then bake straight from the fridge, adding 5 minutes to the baking time.
- Cheese substitutions: Feel free to swap mozzarella for provolone or Monterey Jack, and use Pecorino Romano instead of Parmesan for a sharper flavor.
Serving Suggestions
Serve these pasta breadsticks as a side with marinara sauce for dipping, alongside a hearty minestrone soup, or as a fun appetizer at a party. They also pair beautifully with a crisp green salad and grilled chicken for a light dinner.
Variations
- Add herbs and spices: Mix in 1 teaspoon of dried Italian seasoning or a pinch of red pepper flakes for extra flavor.
- Vegetable version: Fold in 1/2 cup of finely chopped spinach (thawed and squeezed dry) or roasted red peppers before baking.
- Protein boost: Add 1/2 cup of cooked, crumbled Italian sausage or diced ham to the egg mixture for a heartier side.
- Gluten-free: Use gluten-free spaghetti; make sure to cook it just until al dente, as gluten-free pasta can become mushy if overboiled.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the breadsticks on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also microwave individual pieces for 20–30 seconds, but the edges will lose their crispness.
Frequently Asked Questions
Can I use fresh pasta? Yes, fresh pasta works, but reduce the boiling time to 2–3 minutes. Be sure to drain it well.
Why are my breadsticks falling apart? This usually happens if the pasta was too wet or the eggs were not fully incorporated. Make sure to drain the pasta thoroughly and whisk the egg mixture well before combining.
Can I freeze pasta breadsticks? Yes, you can freeze the baked breadsticks for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating in the oven.
Can I make this in a larger pan? Absolutely. For a 9×13-inch (23×33 cm) pan, double the ingredients and increase the baking time to 30–35 minutes.
Is this dish safe for pregnant women? The eggs are fully cooked through, reaching a safe minimum internal temperature of 160°F (71°C) as recommended by USDA FSIS, so it is safe for everyone when baked thoroughly. Check that the center is set before serving.
Can I skip the milk? You can substitute with unsweetened almond milk or heavy cream, but the texture may be slightly different. The milk adds moisture and richness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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