Recipe image
Recipe Finder blog

Cheesy Rice & Pasta Toasts — Quick Leftover Meal

Prep 10 min Cook 20 min Difficulty 1/5

Easy cheesy rice & pasta toasts — savory slices ready in about 30 minutes, great for using leftovers.

Why this recipe works

A simple, savory recipe that turns cooked rice and short pasta into cheesy baked toasts. Suited to cooks who want a quick, budget-friendly snack or light meal that uses leftovers. Prep is minimal (10 minutes) and baking sets the topping into a sliceable, golden toast.

Search intent: recipe/how-to-make-cheesy-rice-pasta-toasts
  • cheesy rice toast recipe
  • how to make pasta toast
  • leftover rice recipes quick
  • easy savory toasts
  • rice and pasta on toast

Key takeaways

Uses leftover rice and short pasta for a no-waste meal.
Ready in about 30 minutes with minimal prep.
Toast bread first for firmer results.

Recipe guide

A simple, savory recipe that turns cooked rice and short pasta into cheesy baked toasts. Suited to cooks who want a quick, budget-friendly snack or light meal that uses leftovers. Prep is minimal (10 minutes) and baking sets the topping into a sliceable, golden toast.

Turn leftover rice and pasta into crisp, cheesy toasts in under 30 minutes.

  • Uses leftover rice and short pasta for a no-waste meal.
  • Ready in about 30 minutes with minimal prep.
  • Toast bread first for firmer results.

Ingredients

Ingredients (makes 12 toasts): 2 cups cooked rice, 1 cup cooked short pasta, 4 slices sturdy bread, 1 cup shredded cheese plus extra for topping, 2 tbsp butter, 1/2 cup milk, 2 eggs, 1 small onion (chopped), 1 clove garlic (minced), salt and pepper.

Quick method

Preheat oven to 375°F (190°C). Melt butter in a skillet over medium heat; cook onion 4 minutes, add garlic 30 seconds. Whisk eggs with milk. In a bowl combine rice, pasta, cheese, sautéed onion/garlic and egg mixture; season. Spread evenly over bread, press to adhere, top with more cheese. Bake on a parchment-lined sheet 12–15 minutes until set; broil 1–2 minutes if you want browned tops. Cool 2 minutes before serving.

Tips & variations

Variations: swap cheeses (cheddar, mozzarella, or pepper jack) or add chopped ham, spinach, or cooked vegetables. To reduce sogginess, toast bread lightly first. For crispier bottoms bake on a preheated sheet or use a toaster oven.

Ingredients

  • 2 cups cooked rice
  • 1 cup cooked short pasta
  • 4 slices bread
  • 1 cup shredded cheese
  • 2 tbsp butter
  • 1/2 cup milk
  • 2 eggs
  • 1 small onion, chopped
  • 1 clove garlic, minced

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Melt butter in a skillet over medium heat.
  3. Add chopped onion and cook until soft, about 4 minutes.
  4. Stir in minced garlic and cook 30 seconds.
  5. In a bowl whisk eggs with milk until combined.
  6. Add cooked rice, cooked pasta, shredded cheese and sautéed onion mixture to the bowl; season with salt and pepper and stir to combine.
  7. Spread the mixture evenly over each slice of bread, pressing gently to adhere.
  8. Top each toast with a little extra shredded cheese.
  9. Arrange toasts on a baking sheet lined with parchment.
  10. Bake until set and golden, about 12–15 minutes.
  11. If desired, broil 1–2 minutes to brown the tops—watch closely.
  12. Let cool 2 minutes before serving.

FAQs

How long do leftovers keep and how should I reheat them? Store cooled toasts in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven 8–10 minutes or in a toaster oven until warmed.
Can I use different types of bread? Use any sturdy sandwich bread or sliced baguette; thinner bread may get soggy—toast first if it's very soft.
Can I make these ahead of time? Prepare the filling and refrigerate up to 24 hours, then spread on bread and bake just before serving for best texture.