I like to call it ‘Pasta Bake’ – aka using up leftovers

I decided to make a Pasta Bake.  That’s what *I* call Leftover Casserole.  You take all the odds and ends in the fridge, mix them together with half a dozen eggs, top with cheese and bake away.

Crusty cheesy goodness + random colored noodles

In today’s Pasta Bake went:

Leftover Rainbow Pasta

Such fun!

Leftover chinese food + rice

Half a dozen eggs

A glob of yogurt (about 1/3C)

Half a bag of carrots, peeled and boiled

1lb. of fresh spinach, blanched

& Half a container of buttermilk – just because I had it and it woulda gone bad.

I dumped everything together into a large casserole dish, mixed it.  Mixed it some more, then topped it with 1/2 a block of fresh mozzarella cut into slices.

I baked it at 350 for about an hour, until it was all golden & crispy on top.

Up close view of today’s Pasta Bake

No, it doesn’t look pretty when you slice it open, but that’s because the blue noodles ran.   *sigh*

Side view

Thank goodness it tastes A-MAY-ZING.

Yes.  I am patting myself on the back.  *wink*

Don’t the blue noodles look fun?

Pasta Bake by me

Printable Recipe HERE

Ingredients:

Everything leftover in the fridge – veg, pasta, rice, meat, all the tidbits that are about to go bad if not used today

6 eggs

1 cup yogurt/sour cream/milk/buttermilk/cream, more if you need to finish the container

salt & pepper

Whatever fresh veg you wanna use up (today I used 1lb of fresh spinach and 1/2 a bag of carrots)

 

How To:

1- Oven at 350ºF.

2- Dump everything in a large bowl.

3- Mix it together – it should be a pretty wet mess.  If it’s not wet and goopy – add more liquid of some kind. Stock, wine, dairy, eggs, whatever.

4- Pour mixture into a casserole dish.

5- Topped with thickly sliced cheese (I like mozzarella because it bakes up all pretty).

6- Bake for about an hour or until it’s all golden and yummy smelling.

7- LET COOL for at least 15 minutes, otherwise it’ll be all runny and you’ll get pissed.

Enjoy!

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