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Roasted Eggplant & Squash Pasta Bake
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Description
No more boring leftovers! Jazz up my leftover Roasted Eggplant & Squash Macaroni with a few simple steps and you’ll have a comforting, crave-worthy pasta bake that the family will love.
Ingredients
- ½ whole Recipe For Roasted Eggplant & Squash Macaroni (see My TastyKitchen Recipe Box)
- 1 Tablespoon Half-and-half
- 4 slices Provolone Cheese
- ¼ cups Shredded Mozzarella Cheese
Preparation
See my TastyKitchen recipe box for the full recipe for my “Roasted Eggplant & Squash Macaroni”.
Heat oven to 350 degrees F.
Pour leftover pasta into an un-greased casserole dish and spread into an even layer. Pour the half and half over the pasta to prevent it from drying out in the oven. Cut provolone slices into halves and layer on top of the pasta with the shredded mozzarella cheese. Bake uncovered for 20 minutes and serve.
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2 Comments
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Briana on 8.28.2010
I had to edit the original to include the amount in ounces for the artichokes and marinara, so hopefully it’ll be up again soon!
yardsailor on 8.27.2010
Hi, I can’t seem to find the original recipe you refer to. Can you help me out?