John Myers
Leftover Pasta Casserole
The perfect leftover pasta casserole recipe with a picture and simple step-by-step instructions.
- 500 g Rigatoni
- 500 g Ricotta
- 2 sometimes Bonduelle Peas and carrots
- 1 cups Creme fraiche Cheese
- 300 g Black Forest bacon
- 1 teaspoon Herbs of Provence
- 1 pinch Pepper
- 1 pinch Salt
- 1 shot Milk
- 1 tablespoon Freshly grated Parmesan
- 3 Bit Butter
- 2 tablespoon Breadcrumbs grated yourself
- 100 g Gouda in one piece
- The Black Forest bacon (I ordered it on the internet. Comes from the Black Forest, and is lightly smoked over beech wood. I always freeze it in pieces ..) So cook the bacon and cut it into small cubes.
- Cook the pasta in salted water.
- When the pasta is cooked, mix in the bacon. The peas and carrots cans as well. Frozen peas are best, but I only had the cans.
- I had the ricotta from making ravioli over. Mix with milk and creme fraiche until you get a nice, medium creamy mixture.
- The herbs, little salt, or none at all because the bacon is very intense. Some pepper. Mix everything in a bowl. Preheat the oven to 180c.
- Then grease a baking dish well. Pour in the pasta mixture and sprinkle with Parmesan cheese. Gouda rub over it too. Breadcrumbs, I always distribute them myself, then distribute flakes of butter on top of the breadcrumbs.
- Put in the oven until the casserole has a wonderful brown crust. And what can I say, tasted good.
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