Pasta – Leftovers – Arrabbiata Casserole

Ingredients for 3 servings:

• 250 g pasta, cooked (spirals, farfalle, preferably no spaghetti)
• 150 g cheese (gratin cheese), grated or shredded
• 5 tbsp tomato sauce, ready from the jar
• some crème fraîche and cream
• 2 m.-sized zucchini, diced or tomatoes, diced or both
• 50 g olives, if available
• 3 m.-sized onion(s), thinly sliced
• 2 tsp, crushed chili powder or paprika powder (hot)
• 1 tsp, heaped basil and thyme
• some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Leftover pasta and other leftovers from the fridge

Place half of the leftover pasta in a buttered, coverable baking dish, top with tomatoes or zucchini, or both, and sprinkle with some gratin cheese. Mix the tomato sauce with crème fraîche. Add a little cream, if using, and season generously with the herbs and chili powder or hot paprika. Pour the sauce evenly over the ingredients in the dish. Scatter olives on top, if desired, and cover everything with thin slices of onion. Add the second half of the pasta and sprinkle another layer of gratin cheese on top. Cover the baking dish and bake in the oven at 200°C for 30 to 40 minutes, depending on whether you use top/bottom heat or fan-assisted oven. Non-vegetarian version: If you have any leftover salami, minced meat, meatballs, or bratwurst (not cooked sausage), you can also incorporate these into the tomato sauce layer. Make sure you use enough sauce and vegetables, as this casserole tends to be dry due to the pasta.