So….let’s say you make some pasta for dinner.
And you mean to make just enough for you and your husband. But by the time you’ve cooked the pasta, added the veggies, and swirled them together in the egg and cheese sauce…you have enough for both of you plus a few extra servings.
But when it’s a dish like carbonara, how will it reheat? I was a little scared to just heat up the leftover summer vegetable carbonara as-is. A dry, eggy pasta dish didn’t sound like a great dinner choice, and I was leaning towards just going out to dinner instead of even trying.
The great thing about any kind of pasta leftovers? You can add some extra liquid or binder, top it with cheese, bake it and you have a brand new dish that’s never boring.
Instead of tossing the pasta or eating out, this carbonara was tossed with some extra eggs, milk, and cheese, completely smothered with a layer of mozzarella, and baked until the cheese was browned and bubbly.
Browned cheese makes every dish better, don’t you think?
With a slice of buttered bread and some green beans, we got a few more servings out of this pasta remix.
Cheesy Baked Summer Carbonara
Makes: 4 servings
- about 3 cups of Summer Vegetable Carbonara leftovers
- 3 eggs
- 1/2 cup parmesan cheese
- 1/3 cup milk
- 1/2 tsp pepper
- 1 cup mozzarella cheese, shredded
- Preheat oven to 375 degrees.
- Dump the pasta leftovers into a large bowl.
- In a smaller dish, whisk the eggs with the parmesan, milk, and pepper. Pour the egg mixture over the pasta and toss together until the pasta is coated.
- Pour the pasta into a greased baking dish and scatter the mozzarella over the pasta.
- Bake at 375 for 25-35 minutes until the pasta is hot and the cheese is melted and browned.