You know by now how much I love leftovers. On the boat it was something I planned for when creating meals. We got into the habit of eating the leftovers for breakfast the next day…perfect start because our evening meal was typically the heaviest so those extra calories served us well for the sailing day ahead.
Now that we are land-based for the winter months I still make enough for at least four servings. Cooking once to eat twice just makes economical sense…dollar-wise and especially time-wise. I’ve also started cooking extra portions like rice and other grains and freezing for future meals…again, time and dollar saving.
Which brings me to today’s post. Leftover Baked Spaghetti. Next time you make a batch of pasta sauce, make extra…some for now, some to freeze for future meals. Did you know you can also freeze spaghetti? Cook double your usual quantity and freeze the naked noodles for a repeat performance. I toss the extras in a splash of pasta water, cool, package and label for future meals.
Since this making extra portions thing is part of my cooking strategy, I’ve also created a blog post category …leftovers. It just makes so much sense to me…economy of efforts and with the view of rising food costs…financial economy.
For this post I didn’t have any leftover sauce so I simply roasted a pint of cherry tomatoes, a small zucchini, an orange pepper, half a red onion and three sliced garlic cloves all tossed in olive oil, a splash of balsamic vinegar, a sprinkle of salt, pepper and dried basil then took it all for a spin with a hand blender. It came to a perfect two cups of sauce. A positive note for you Omnia users, you too can roast veggies easily without a conventional oven. You may have to roast them in two batches for this quantity but I found it worked very well when I ROASTED CAULIFLOWER for my hummus appetizer.
Serve a healthy scoop of this tasty dish with a crispy salad and maybe a slice of crusty baguette to swipe up the last of the sauce. As my bread lovin’ French guy says…no sauce left behind.
PS, I left you a little galley tip in the recipe box. Before topping with cheese, take a fork and swirl portions of spaghetti strands throughout the baking dish. I find it helps when serving instead of fighting those loooong strands of pasta.
Thanks for stopping by today.
…peace and love…
- Omnia stove top oven (for the ovenless)
- Small baking pan (for conventional oven users)
- Mixing bowl Large enough to hold complete mixture
- 2 Eggs
- 1/3 Cup Ricotta Galley options: cottage cheese or greek yogurt
- 1/4 Cup Grated parmesan
- 4 Cups Cooked spaghetti
- 2 Cups Spaghetti sauce
- 1 Cup Grated mozzarella
- Salt and pepper to taste
- 1/4 Cup panko crumbs optional
- In mixing bowl, whisk eggs and stir in ricotta and Parmesan
- Stir in cooked spaghetti and combine to coat well with egg mixture
- Finally stir in sauce and combine well
- Scoop mixture into prepared baking pan. Here’s a Galley tip for you..take a fork and swirl strands of spaghetti to form small mounds throughout the pan. Toss panko and mozzarella together than sprinkle evenly over all.
for Omnia stove top users
- Cover pan and place on pre-heated base plate and cook on high for 5 minutes on high then reduce heat to medium low and cook for an additional 20 minutes until cheese is melted and mixture is bubbling.
for conventional oven users
- Place filled baking pan in pre-heated 375 ° oven and cook for about 20 minutes or until cheese is golden and mixture is bubbling.