Frequent cooking at home typically yields a variety of odds and ends in the fridge: a handful of mushrooms, a small piece of cheese, a few herbs, a cup of sauce. For us, ingredients like these usually wind up in a frittata or a pasta. Such was the case the other night when, while cleaning out the fridge, I found some uncooked tomato sauce and a three-ounce piece of mozzarella left over from making a pizza a few days before.
An open box of pasta, with a few ounces of orecchiette, came to the rescue. After putting up the pasta to cook, I heated up the sauce, just a tad, tore the mozzarella into small chunks, and grated some Parmigiano. I used a few tablespoons of the sauce to coat the bottoms of two oven-proof gratin dishes. When the pasta was cooked a few minutes before al dente, I drained and tossed it into the sauce. I then stirred most of the mozzarella and the grated cheese into the pasta, transferred it to the gratin dishes, topped it with the remaining mozzarella, and drizzled with a little olive oil. The dishes went into a preheated 350°F oven for about twenty minutes. Dinner!
Would love to hear what you do when you find those bits and pieces of ingredients left over from recipes in your fridge.