Remember those awesome spicy meatballs I was talking about? Well I made way too much and had to freeze a bunch of the sauce and meatballs. I also had some sauce leftover from the pork cutlets parmesan…
Baked spaghetti just seemed like the right thing to do. I even added a cream cheese layer as a last minute experiment and, wow! I couldn’t believe how good it was!
So, if you find yourself with an abundance of leftover spaghetti sauce try this tasty dish!
Leftover spaghetti, maybe 1/4 of a box
Leftover meat sauce, probably 3 cups or so
8 leftover meatballs (yes, I counted them)
1 8 oz package cream cheese, cut into cubes
3/4 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Salt and pepper
Preheat oven to 375. Lightly spray a casserole dish, then arrange spaghetti in a thin layer on the bottom. Top noodles with an even layer of cream cheese cubes, then sprinkle the mozzarella and parmesan on top. Add basil, oregano, salt, and pepper to taste. Carefully spread meat sauce over the cheeses. Arrange meatballs on top, then cover with more parmesan and mozzarella if desired.
Bake for about 20 minutes, or until cheese is slightly browned and bubbly.
Ooey, gooey, cheesy goodness.
I may never make regular ol’ spaghetti again.
Wednesday night the BF cooked dinner. Was I going to say no to grilled steaks with steamed asparagus and brussles sprouts, corn, and mashed potatoes? Well of course not! I happily chowed down and thanked the good Lord above that I landed myself a man that can cook.
Thursday morning I found myself staring into the fridge, coffee in hand, trying to figure out what I was going to do with leftover steak and a bit of mashed potatoes. “Man”, I thought, “I haven’t had good shepherd’s pie in ages…”
Now I have actually never made shepherd’s pie…I was lucky enough to work close to an Irish pub that served one so good that I dared not attempt it myself. If memory serves, that pie was made with both ground beef and lamb. It’s delicious.
My pie is probably not traditional, but it’s tasty and it made use of my leftovers.
For the filling, you need:
About 1 tablespoon butter/margerine
1/2 small/medium onion, cut into chunks
3 cloves garlic, chopped
2-3 carrots, peeled and cut into chunks
2 stalks celery, cut into thick slices
1 can green beans (or corn)
Any other leftover veggies
Leftover beef (in my case, steaks)
1 can beef broth
Ground ginger (optional)
2 tablespoons cornstarch
1/4 cup cool water
For the topping:
Leftover mashed potatoes
Buttermilk (or regular milk)
Salt and pepper
Melt butter in a pot over medium low-ish heat and add onions and garlic. Let cook while chopping your carrots and celery, then throw them in the pot, cover, and let everything cook until softened. Add beef broth along with herbs and spices (all to taste), raise heat to medium and let simmer until it reduces a bit.
Once the broth has reduced to your liking, mix the cornstarch with cool water and pour it into the pot while stirring. Once it thickens, add your beef and green beans (or any other leftover cooked veggies). Stir to get everything combined and spoon into a baking dish. Set aside.
Over low heat, stir enough butter and buttermilk into your leftover mashed potatoes to bring them back to life. I used my hand mixer to whip the potatoes to spreading consistency. Add salt and pepper if needed.
Spread potatoes over the beef mixture. Pop into a 375 degree oven for about 20-30 minutes or until the taters brown in top.
I like to put this kind of thing on a foil-lined, rimmed baking sheet…just in case it bubbles over.
Photogenic? Nope… Tasty? Yes. The best part is the layer of mashed potatoes, in my opinion.