Leftover Spaghetti Bake

Scalloped Zucchini Leftover Baked Spaghetti Recipe by Ash's In The Kitchen

Cooking for one everyday means I have a LOT of leftovers. This means I have to get a little creative on leftover night. This one box of spaghetti made 3 dishes. I was out of Ricotta, but Mozzarella was a nice substitute!

Leftover Spaghetti Bake

• 4 cups cooked Spaghetti
• 1 Tablespoon olive oil
• 1 1/2 cups Bolognese Sauce
• 1 cup fresh Spinach
• 2 cups Ricotta Cheese
• 1 large Egg; whisked
• 2 Tablespoons Parmesan; grated
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 large Zucchini; thinly sliced

  1. Preheat oven to 375°F.
  2. In a large bowl, combine cold pasta, olive oil and Bolognese sauce; toss to coat. In another bowl, combine egg, ricotta, parmesan, garlic, salt, pepper and spinach. Mix evenly.
  3. Layer half of the pasta mixture in a pie plate and top with cheese mixture, then the remaining pasta. Add the sliced zucchini over top then sprinkle on mozzarella.
  4. Bake for 20 minutes or until heated through and the cheese is golden and melted.
  5. Slice and serve with garlic bread, or in my case, leftover Cuban Sandwich.

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots
Sweet Onion Pie
Lemon Almond Cookies

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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