This afternoon he asked, “How about a simple pasta night?” My mind in overdrive, I went silently to work.
I first drizzled pasta sauce in a casserole dish, added a single layer of well drained tortellini soup mixture, and spooned over more spicy Arrabbiata. Copious quality parmesan shredded atop, filled in with the canned stuff, it all baked for fifteen minutes at 350 degrees Fahrenheit. Finding the casserole bubbling hot, I moved up the oven rack to broil on low for several minutes, checking often to prevent burning. Once that oily cheese formed a light golden crust, out it came for a short rest.
He was impressed. I am proud. We are both thrilled. No slippery noodles and fussy layering needed, this is an inexpensive lasagna style meal rivaling anything we’ve eaten before.
Are you familiar with the American cook’s shorthand for golden brown and delicious, GBD? Do you have a favorite use for leftover food?
|Golden Brown & Delicious|