Leftover Sausage and Pasta Casserole

  • Time: 30 minutes
  • Serves: 4
  • Level: easy

‘… always just so tasty. It’s the sauce that gets you, you just can’t stop eating this dish.’

Pete
'This is the kind of delicious homely dinner that inspired this whole idea. Leftover meals are a quintessential part of Dad's cooking...'

What you need

Left over pasta or potatoes

1 onion

Leftover sausages, ham, or bacon

Left over vegetables – carrots, beans, peas, broccoli, etc.

Leftover tomato sauce, or old tomatoes from a salad

Tomato puree

Leftover gravy or stock

Any of robust aromatics, bay, rosemary, thyme

Fresh parsley

Dried oregano

Salt and pepper

 



Dad's Recipe Tales

Some people will not keep leftovers

But I do – always. It would be false to assume from this website – or otherwise – that the WDC household eats new, original, different or expensive food every day. My cooking balances the appetite of those I cook for, with a defined budget and the shopping that has been done. As with any household, there are many variables that impact on cooking, including those who do not come home to eat but said they would and those who come home who said they would not, plus extended family and friends. Needless to say, most home cooks are doing the same thing and become extremely flexible and creative with their cooking. But irrespective, no matter how much one tries to cook the perfect amount of food – there will always be times when there are leftovers.

That said, I often plan to overcook to generate leftovers. These will go into soup for lunch or into the type of dish here. My cooking has an organic and evolving nature – one thing will provide for another. In this way, I manage our food to extract value and to eliminate wastage.

 

Therefore, the WDC household will generally have one or two dishes a week that look like the one here.  They may not have fancy airs and graces  – but they cost little and are delicious.

How Dad Cooked It

  1. This casserole-based ‘assemblage’ is designed to accommodate almost any type of leftover. With leftover concoctions you should always try to add something new – to evolve the dish away from what it was originally. In this case the new element was the pasta.
  2. Start with a saute of chopped onion. This should be fresh from the larder. Hereafter it is assumed that almost everything has been previously cooked. If there are new elements that have not, then cook these separately or work into the saute or sauce stage.
  3. To the onions add the bay, rosemary and/or thyme, then anything that is robust enough to withstand longer cooking. Add the stock and tomatoes, and cook this down for 10 minutes, if more tomato is needed then use some puree. Then add the remainder of the ingredients and cook to heat through.
  4. Depending on your mood you could thicken the sauce and add a cheese topping to turn the dish into a pasta bake.
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