A great way to repurpose you left over sauce and pasta is this amazing dish! No need to re-cook anything! Just a few simple prep steps, and a couple of additional ingredients and you'll soon be napping with a full, and happy belly! Let's Cook!
The Tools
Deep Baking Dish or Springform Pan (Preferred)
Cutting Board
Knife
The Ingredients
1lb leftover or newly cooked speghetti
4-6 Meatballs
1lb Sliced Mozzarella Cheese (thicker cut from the deli)
28oz Ricotta Cheese
3 Cups Leftover Sauce
3 Eggs
Salt
Pepper
Let's Cook
Preheat oven to 375 degrees.
Beat three eggs. Once beaten, pour over pasta and mix, coating pasta in egg. Set aside.
Take your leftover meatballs and cut into bite-sized pieces. Set aside.
Take your baking dish and add a large scoop of sauce the bottom. Coat entire bottom. Add in one layer of pasta, covering bottom.
Take your cheese and layer in a circle, creating a circular pattern, covering pasta.
Add a few dollops of Ricotta around cheese and spread into layer, covering entire layer of cheese and getting into the corners.
Add a layer of sauce, and a handful of chopped meatballs.
Continue pattern for two or three layers (depending on depth of dish.
Top layer should be pasta. Sprinkle grated cheese around noodles. Add either shredded mozzarella or broken pieces of your mozzarella slices around top.
Once fully assembled, place in oven for 45-60 minutes, allowing cheese to brown and bubble.
Once cooked, remove from oven and let cool for 15 minutes.
Cut into "pie" slices and serve. Enjoy!
Alternative Idea
If you do not have leftover sauce/meatballs, you can make a quick Bolognese sauce with ground beef and canned sauce in a pinch to substitute the sauce and meat combination.
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