Most people love spaghetti and other pasta dishes. But there always seems to be more sauce than pasta when the meal is done. So the sauce gets jarred, Ziplocked, or poured into Tupperware and shuffled into the refrigerator or freezer – where it sometimes sits for days or weeks.
Wouldn’t it be great to use that leftover tomato sauce before it goes bad? Especially for something other than spaghetti? Here are five tasty ways to incorporate that leftover sauce into your menu.
1. Meat pie
Believe it or not, tomato sauce makes really yummy pie filling. Brown a half-pound of ground beef and then mix it up with your leftover sauce. After putting a pie crust in a pie pan, pour the mixture into it and cover it with one and a half cups of mashed potatoes. Then set another pie crust on top, pierce it with a fork to allow it to vent, and bake it for twenty to thirty minutes at 350 degrees F or until the crust is golden brown.
2. Spaghetti pie
This will use both the sauce and the spaghetti that are sitting in your fridge. Put a pound of ground beef into a skillet, then brown and drain the mixture with a half-cup of chopped onion and a quarter-cup of chopped green pepper. Then stir in the tomato sauce along with a teaspoon of sugar; heat for several minutes. With your leftover pasta, add two tablespoons of butter, two beaten eggs, and a third of a cup of Parmesan cheese, then stir well. Form this mixture into a pie crust in a deep pie plate and spread a cup of cottage cheese over it. Then pour in the sauce mixture and bake at 350 degrees F for twenty-five to thirty minutes. Finally, sprinkle a half-cup of shredded mozzarella cheese over the top and then bake for an additional three to five minutes to melt the cheese before serving.
3. Slow-cooked pot roast with gravy
Here’s a recipe you can start in the morning and let cook throughout the day while you’re at work. Take about a half-dozen single-serving chuck steaks and put them into a slow cooker. Then cut up three or four potatoes into cubes, slice an onion into half-moons, chop up three or four small garlic cloves, and dice a large celery rib. Toss everything into the slow cooker and add a teaspoon and a half each of salt, pepper, and thyme. Then dump in a cup or two of leftover sauce and slow-cook for at least four hours.
4. Mozzarella chicken
This one’s an easy recipe using your leftover sauce as a topper. Just toss some boneless chicken breasts into a casserole dish and bake until done (about twenty to thirty minutes at 350 degrees F). Then spoon the leftover sauce on top of the breasts and cover with mozzarella cheese. Put them back into the oven until the cheese melts. You can either serve them as is or over a bed of steamed vegetables such as zucchini or squash.
5. Quick eggs and tomato sauce
If you like your eggs with something red and tasty, leftover tomato sauce is a natural fit. Start with an ovenproof sauté pan, four eggs, a small bowl, and an oven preheated to 400 degrees F. Dump the sauce into the pan and heat on the stove, then take each egg and crack it into the small bowl to keep the yolk whole. Slide each egg into the sauce before cracking the next one. Put the pan in the oven for about three minutes until you have a perfect sunny side-up egg. Then transfer each pair of eggs onto a slice of toasted bread (Tuscan, if possible) on a plate, spoon extra sauce around the bread, drizzle each slice with olive oil, and sprinkle shaved Parmesan cheese on top.
Eat up and enjoy!
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Chris Martin writes for several blogs and websites including Billfloat. He loves to help people do everything from preparing easy meals to fixing up their home to finding great credit card deals.