PASTA & RED SAUCE BREAD
Ingredients
4-6 c. Leftover cooked pasta, with sauce
+/- 1 c. Additional red sauce (your choice)
1 lb. Loaf Italian (or other sturdy, crusty) bread
3-4 plump Garlic cloves, smash-peeled
2-3 tbsp. Extra virgin olive oil
¼ c. each Grated Parmesan and Romano cheeses
2 c. Mozzarella, divided
Chopped fresh parsley, for garnishing
Preparation
• Preheat oven to 375° F.
• Create a boat-shaped bowl with the bread but pulling out large chunks of the innards of the loaf.
• Set those chunks aside. Serve with additional sauce, or freeze for future use.
• On a foil-lined (or parchment-lined) baking sheet, place the hollowed-out loaf.
• Place baking sheet on middle rack of oven, and bake for about 8 minutes, until lightly golden.
• Remove to a cooling rack, and let cool to a comfortable handling temperature.
• Rub the cavity of the bread with the smashed garlic cloves.
• Evenly brush the cavity and top of the loaf with the EVOO.
• Evenly distribute about ½ of the mozzarella over the bottom of the loaf cavity.
• Dump the leftover pasta into the loaf, and distribute evenly.
• Pour the additional red sauce evenly over the pasta.
• Top the loaf, in this order, with the cheeses: Romano, Parmesan, and mozzarella.
• Return the loaf to the oven, and bake for an additional 15-18 minutes, until the cheeses are golden-brown and bubbly.
• Remove baking sheet to cooling rack, and let rest about 8-10 minutes to set.
• Using a serrated knife, cut across the loaf into 2” pieces, plate individually, garnish with some parsley, and serve.
Leftover pasta can be so… boring. Here’s an all-in-one idea for pasta and traditionally-prepared garlic bread, a recipe that will please a family or make a welcome appearance on a game day buffet.
Of course, have you no leftover pasta and sauce, simply make your favorite recipe for some, let cool (or refrigerate, as preferred), and proceed with the above instructions.
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