Using Up Leftovers
Do you have foodstuff in the fridge that’s nearly out of date and you haven’t a clue what to do with it? Stiring some together with pasta to make a bake is a unique, tasty and cost-effective dish! Try this recipe.
2 minute read
There’s not a set ingredient list for this recipe, because it really does depend on what you’ve got in the fridge, but as a rough estimate for serving 6, you will need:
- 2 cloves of crushed garlic
- 1 chopped onion
- 1 can of chopped tomatoes
- 1 carton of garlic & herb passata
- 500g of pasta
- 100g cheddar
- 50g parmesan
- Glug of olive oil
- Salt and pepper to season
- Fridge use-ups
Fridge use-ups can include courgettes, mushrooms, spinach, peppers and pretty much any other vegetable. This dish can also be made with meats and fish such as sausages, bacon, salmon and chicken.
Before cooking, chop your use-up ingredients. If you don’t have tomato based sauce in the cupboard, mix some natural yoghurt with pesto for a creamier based pasta dish.
- Preheat the oven to 180°C.
- Bring a pan of salted water to the boil and cook the pasta as per the packet instructions.
- Heat the olive oil in a large frying pan on a medium to high heat and fry off the onions and garlic for a few minutes until they start to soften.
- Add meat or fish to the onions if using and fry for 5–10 minutes. Any further cooking of ingredients will be done in the oven.
- Mix in the chopped tomatoes and passata into the large frying pan and stir in the diced up vegetables. (For tomato based dishes, add a glug of red wine. A pinch of basil could also add to the flavour).
- Stir in the parmesan and season to taste. Turn the heat down so it’s simmering.
- Drain the pasta and pour into a square baking/casserole dish. Add the tomato mix and stir in with the pasta.
- Grate cheese on the top. Bake in the oven for 40 minutes.
- Serve with salad or garlic bread.
