Make Ahead

Day- After Casserole for a Hearty Breakfast

May  9, 2011
Author Notes

Whenever you have something good in the refrigerator, any kind of pasta in the pantry, and a little imagination, it becomes a completely new recipe for any meal of the day. A little of this, a little of that; nearly anything can be brought to a new simple and delicious life.

  • Serves about 6 to 8
  • • 2 cups leftover meat (turky,beef, pork, chicken, lamb or sausages) chopped in bite-size pieces
  • • 2 tablespoons olive oil
  • • 1 medium onion diced
  • • 1 large or two small leeks (white part) sliced
  • • 2 large garlic cloves minced
  • • 2-3 medium zucchini unpeeled or 1 large eggplant cut in half and sliced in ¼ -inch pieces
  • • 2 cups can tomatoes, drained
  • • 1 cup good quality red wine
  • • 1 cup fresh or frozen peas
  • • ¼ teaspoon ground cinnamon
  • • ¼ teaspoon nutmeg freshly ground
  • • 2 teaspoons salt
  • • ½ teaspoon red pepper flakes
  • • 1/2 a pound pasta of your choice fresh cooked or leftover (al dente), I like Pappardelle
  • • ½ cup grated Parmesan, Romano or Sharp White Cheddar cheese
  • • 2-3 tablespoons fresh herbs of your choice(chopped)
In This Recipe
  1. Brown the meat in oil; add onion, leeks, and salt; sauté until tender. Stir in zucchini, tomatoes, garlic, and wine, cinnamon, nutmeg, and red pepper flakes; sauté for about 10 minutes or until the mixture is reduced in half. Set aside to cool to room temperature.
  2. Meanwhile cook pasta; before draining reserve ½ cup of the cooking liquid. If using leftover pasta, worm it in a double boiler. Gently mix everything together; fold in the fresh peas, chopped herbs, and cheese. If you fill that the mixture needs more moisture, add the reserved cooking liquid.
  3. Taste for seasoning; grease a four-quart casserole baking dish; pour the mixture, smooth-out the top. In a small bowl combine ½ cup Panko breadcrumbs, 1 tablespoon Extra Virgin olive oil and some more grated cheese. Sprinkle over the top and bake for 30 minutes in 400 degrees preheated oven.

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