Our freezer is bursting with leftovers so instead of going to the grocery this week-end, I decided to create a dish from whatever food we had on hand.
Cooked pasta (a combination of fusilli and radiator pasta)
Leftover Farfalle with Many Mushrooms
Leftover Italian-Style Grilled Eggplant
Cooked sliced ham
Pasta sauce
Diced Tomatoes
Chicken kielbasa, sliced in strips
Bacon, cut in small pieces
1/4 cup white wine
Preheat oven to 350°.
Cook bacon in a medium saucepan over medium heat until crisp. Add onion and garlic to pan; cook 6 minutes or until onion is lightly browned, stirring frequently. Add wine to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in basil and oregano, pasta sauce and diced tomatoes. Bring to a simmer over medium heat; partially cover and cook 20 minutes, stirring occasionally. Stir in eggplant. chicken kielbasa and pasta.
Spoon pasta mixture into a 8x8-inch baking dish coated with cooking spray. Sprinkle evenly with a mixture of breadcrumbs and grated Parmesan cheese. Bake for about 12 minutes or until cheese melts and begins to brown.
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