If your house is like our house, the kids were not big fans of leftovers. Do you ever wonder how to have pasta leftovers but not have the same thing as yesterday? This red pepper pasta bake is a simple, and very tasty, solution. Maybe I am unique but I love leftovers. So many recipes are better the next day than the first day. Recipes that have good ingredients get a longer chance to marinate together.
In a recipe with a sauce, though, you have to worry about it getting clumpy the next day. Since I use coconut milk, this clumpiness does not happen that much but it looses some of its sauciness. All you need is a little stock, vegetable or chicken. Using the stock is also a great way to reheat the dish. I take out a sauté pan and add the pasta back into the pan. I immediately add the stock and warm the pasta on low heat covered. The dish heats up gently and the creaminess comes right back to the original recipe. I made my Red Pepper Sauce Pasta for SoFab Food.
Just hit the link above to see how I made the sauce. It is really pretty easy. You can either roast the red peppers on your stove top or in the oven. With the red pepper sauce pasta made, to make the dish into a bake you just top with cheese and place in the oven until the cheese turns to a golden brown. It is that easy and it is so good.
- Use the leftover red pepper sauce pasta
- 1/4 cup mozzarella cheese
- 1/2 cup chicken stock
- Add the pasta to a saute pan with the stock.
- Heat on low for about 6 - 7 minutes until thoroughly heated through.
- Top with the cheese and place the pan into a 325 degree oven for 3 minutes. Until the cheese is melted and has nice browning on the top.
- Serve and enjoy!
The final dish in all its golden brown cheese melty goodness.