- 6m +
- Nut free
- Can be frozen
- Lunchbox Idea
I know leftovers don’t sound very appealing but this pasta dish is truly delicious. I hate throwing food away but every weekend when I do a roast dinner I seem to end up with a randomly size portion of veg and meat left over, so I needed to create a nice easy dish to use it up.
The ingredients list on this recipe is simply a guide, it really varies each week depending on what I have an excess of. This dish also freezes really well, I normally pop it in to a muffin tray, stick it in the freezer and then when frozen transfer the perfectly sized portions into a freezer bag. They are super handy when The Monster needs a different meal than we are having, or even a filling lunch after his swimming class.
2 cups dried pasta shapes
1 cup leftover roasted veg (this week I had carrot, pumpkin and broccoli)
1/2 cup roasted chicken
1 tin chopped tomatoes
1 clove garlic
2 tablespoons cream
Grated cheese (for shrinking on top)
In a saucepan, boil the pasta until half cooked (don’t cook it fully as it will continue to cook in the oven and will become mushy)
Pre-heat the oven. Drain the pasta and return to the pan. In the same saucepan, add the garlic, tomatoes, veg and chicken (or whatever meat you choose, or none if you want to make it a veggie dish) stir, pour in the cream and stir again. Transfer to an oven proof dish, sprinkle the cheese over the top and bake for 20 minutes.
Remove from the oven and serve.