What do you do with leftover tomato sauce and spaghetti?
We call it baked spaghetti! A few nights ago (see post here), I made spaghetti with sauce (diced tomatoes, tomato paste, seasonings & water) and sausage. The sausage did not last long. Matter of fact, there was one link left and that got reheated and gobbled up for lunch the very next day.
When cooking spaghetti, I cook the entire package knowing that it will be used later on the in the week for other dishes – sautéed in garlic butter or added to soups & stir fry vegetables. Cooking the noodles in bulk is a little time saver for that unexpected busy day when you really don’t feel like cooking a full-blown meal. With some simple add-ons, dinner is served.
Baked spaghetti is easy to make. Place your leftover sauce in a casserole dish, add the noodles, a handful of shredded cheeses (mozzarella, cheddar & parmesan – use what you have on hand) and mix well. Cover with foil and bake at 350°F for 30 minutes.
Add some leftover bread and toast with garlic butter (room temp butter mixed with garlic powder and/or other seasoning).
Don’t forget the last bit of salad you have in the fridge. It is leftover night after all!
And for dessert?
Again, some leftovers from the week: Warm homemade applesauce (diced apples sautéed in butter, cinnamon, vanilla & water) with a topping of cottage cheese.
~♥ ~
”Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart.”
-Thomas Fuller
