This is a busy time with all the holiday preparations and the refrigerator has lots of leftovers from last week. As you know, I am not a fan of just heating up the leftovers. I have to do something different with them. Nothing too involved though at this time – just a few different additions. The leftovers include Beef Cacciatore, Cheese Stuffed Meatloaf and Spaghetti Squash. Here are some recipes to change them a bit.

Beef Pasta Bake

Ingredients

• 2 cups ricotta cheese
• ½ teaspoon salt
• 1 cup shredded mozzarella cheese
• 6 cups leftover Beef Cacciatore and noodles: https://jovinacooksitalian.com/2016/12/05/what-to-cook-this-week-beef-cacciatore/
• 2 cups marinara sauce: https://jovinacooksitalian.com/2016/12/09/what-to-cook-in-december-cabbage/

Directions

Preheat the oven to 350 degrees F.

Mix together the ricotta cheese, mozzarella and salt.

Oil an 11×8 baking dish. Spread ½ cup marinara sauce in the baking dish

Layer half of the beef cacciatore and noodles in the dish.

Spread the ricotta mixture over the pasta and cover with the remaining beef and noodle mixture.

Pour the remaining marinara sauce over the top of the pasta and beef.

Cover the dish with foil and bake the casserole for 45 minutes or until hot and bubbly.

Meatloaf Pizzaiola

Make extra sauce because it is delicious on pizza.

Sauce

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 small onion, diced
• 1 small bell pepper, diced
• 1/2 cup dry red wine
• 2 cups Marinara Sauce
• 1 tablespoon chopped fresh flat-leaf parsley
• Slices of Cheese Filled Meatloaf: https://jovinacooksitalian.com/2016/12/07/what-to-cook-in-december-meatloaf-dinner/

Directions

Heat the oil in a medium skillet. Add the garlic, onion and bell pepper to the skillet and cook until tender.

Add the wine and bring to a boil. Add the marinara sauce and reduce the heat to a simmer. Let the sauce cook for about 15 minutes. Add parsley and remove the pan from the heat.

Warm slices of meatloaf in the microwave and pour some hot pizzaiola sauce over each slice to serve.

Spaghetti Squash Cakes

Ingredients

• 2 eggs, beaten
  
• 1/3 cup self rising flour (if you use regular flour the cakes won’t be as puffy)
  
• 3 cups leftover cooked spaghetti squash: https://jovinacooksitalian.com/2016/12/12/what-to-cook-in-december-spaghetti-squash-dinner/
• 1 cup shredded cheddar cheese
  
• ¼ teaspoon salt
  
• Half an onion, finely chopped
  
• 2 tablespoons olive oil

Directions

In a large bowl, combine the flour and beaten eggs with a whisk. Add the spaghetti squash, cheese, onions and ¼  teaspoon salt. Mix very well, until all the mixture has a uniform consistency.

Heat a large skillet on high-medium heat until very hot. Then add the olive oil. Add ¼ cup of the batter to the hot skillet. Repeat with as many ¼ cups as will fit in your skillet.

Cook until the bottom side of each cake is golden brown, about 1-2 minutes. Reduce the heat to medium. Using a spatula, turn the cakes over and cook 1-2 more minutes.

Repeat with any remaining batter and add more oil if needed.

Serve as is or with sour cream or Greek yogurt.

Posted by Jovina Coughlin in Beef, Cheese, Healthy Italian Cooking, Leftovers, Marinara, noodles, onion, Pasta, peppers, Sauces, Spaghetti squash, Vegetables Tags: recipes for leftovers