(Photo by Steve Rawley)
One of the beauties from our garden.
leftover cooked spaghetti
The recipes I found online all call for eggs, meat and cottage cheese, and we didn’t have any of that in the house. Also we don’t eat meat, fish or chicken, so we never have that in the house, anyway. The recipes sound good, like some kind of spaghetti lasagna?, but weren’t really what I had in mind.
I took a deep casserole dish and put the noodles in it. First, I turned the oven on 350, cuz it takes forever to preheat. Next, I made a white sauce with butter, flour and milk, and added grated mozzarella. I stirred that into the noodles, then ladled on a layer of the marinara Steve made over the weekend. (So many fantastic tomatoes this year. The plants are loaded and everything is ripening nicely.) Next, I sprinkled more grated cheese and some parmesan on top. Baked it for a long time (45 minutes, I think) until the cheese was oozy and bubbly on top.
We let it set for 15 minutes and then ate it up. Bon appetit, babies!
And… here’s Steve’s recipe for Pico de Gallo. I (heart) tomato season.