So, I originally set out to bake a WWII Wartime Loaf today, however, much to my sadness, when I tested the yeast it had gone bad & I simply didn't have the energy to go to the store to get more. So it was a no go. Total bummer because I was looking forward to some bread and jam for my breakfast tomorrow. I guess I’ll be having cereal like the kiddos! Anyways, I decided to take a break from history and instead bring you an easy recipe that I concocted using leftovers from last night and stuff I had in my fridge.
In the spirit of frugality --- which was, historically speaking, very important ---
…and in the love I have for Italian food, I bring you...
Leftover Italian Bake!
Left over noodles with sauce **any noodle that has spaghetti sauce cooked from the night before will do (I had approx. 5 cups of Penne Rigate noodles with meatballs)
1 cup tomato purée or sauce (about 1-10.75 can)
2 Tablespoons of cream cheese, cubed
1 tablespoon Italian seasoning
1 Teaspoon Salt
1/2 cup shredded Parmesan
1/4 cup shredded Parmesan (for top)
1/2 cup shredded cheddar or mozzarella cheese
1/2 cup shredded cheddar or mozzarella (for top)
Casserole dish - approx. 2 qt.
Preheat oven to 375*F. Cube cream cheese. Toss cream cheese, egg, leftover spaghetti, tomato sauce, Italian seasoning, 1/2 cup Parmesan & 1/2 cup cheddar (or mozzarella) in a bowl & mix well. Place the mix into a casserole dish. Cook uncovered for 25 minutes. Remove from the oven. Mix the bake -- mixing the cream cheese well. Place remaining cheese on top of casserole. And cook an additional 10 minutes.
|Mix all the Ingredients together. Bake 375 for 20 minutes.|
|After 20 minutes in oven, mix ingredients once again and top with cheese. Bake for another 10 minutes.|
|Voila! A Tasty second-day meal from leftover pasta.|
You'll notice that I used Penne Rigate with sauce and meatballs for my base, truly, this recipe can be altered, added too, and changed based on your tastes & what you have on hand. All in all it's a great way to use up those spaghetti leftovers.
So put on some Luciano Pavarotti, pour a glass of your favorite Italian red wine and enjoy some second-day Italian cuisine!