John Myers
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Pasta Casserole Made from Leftovers
The perfect pasta casserole made from leftovers recipe with a picture and simple step-by-step instructions.
Pasta casserole made from leftovers
- 1 Shallot
- Rapeseed oil to taste
- 50 g Tomatoes, happened
- 50 g Cream
- 125 g Bacon, diced
- Salt, gourmet pepper
- 1 pinch Raw cane sugar
- Oregano to taste
- 1 Handful Basil leaves
- 1 Mozzarella
- 1 Pasta
Pasta casserole from leftovers
- Preheat the oven to 180 degrees. Peel the shallot and chop it up in a blitz. Heat the rapeseed oil in a pan and sauté the finely chopped shallot in it. Add the strained tomatoes, stir and simmer for a few minutes.
- Then pour in the rest of the cream and stir. Stir in the bacon cubes and season with salt, gourmet pepper, raw cane sugar and oregano, season to taste. Divide the handful of leftover basil leaves. Cut one half into small pieces and leave the others like that.
- Stir the chopped basil leaves into the sauce. Drain the mozzarella beforehand. Halve and dice one half. Put the pasta in a small baking dish. Pour the finished sauce over it and cut the other half of the mozzarella into slices.
- Top it up and then put it in the preheated oven. Bake for about 20 minutes (may take longer for one or the other as every oven is different). After baking, arrange on two flat plates and serve immediately.
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