Friday, September 24, 2010
Mish Mash Pasta Bake
There always seem to be the ends of a couple bags of pasta sitting back in the drawer. None of them have enough for a meal alone, so I decided to toss them all into a mish mash baked dish. Mixed pasta shapes (about half cooked in boiling water), brisket pasta sauce I had in the freezer (Mark Peel's recipe I made a few months back), and dollops of seasoned ricotta (salt, pepper, oregano, chili flakes and parmesan) all tossed together and baked at 350º for about 35 minutes.