My eyes often tend to be bigger than my belly and when it comes to cooking pasta I always cook too much. I can’t help it. Even when I’ve weighed it beforehand, I can never allow myself to believe it will be enough. Of course, I’m always wrong and end up with half a colander of leftover cooked pasta. Store-bought ravioli or tortellini are no exception and I can never buy just one package, so this is what I do the following day to use up the pasta I cooked out of pure greed and couldn’t finish.
Reprinted with permission from Cook on a Shoestring by Sophie Wright 2013 Kyle Books
|18 ounces fresh ravioli or tortellini||salt and freshly ground black pepper|
|2 tablespoons butter||4 tablespoons pesto, homemade or store-bought|
|3 tablespoons all-purpose flour||3 zucchini, shredded|
|2 cups milk||1/2 cup grated Parmesan cheese (or any cheese of your choosing)|
|1 tablespoon Dijon mustard|
Preheat the oven to 350ºF. Start by cooking the pasta if you’re not using leftover cooked pasta. Cook to al dente, according to the package directions, and let drain in a colander.
Next, make the sauce for the topping. In a small saucepan, melt the butter, then add the flour and mix to a paste. Cook for a few minutes before adding a third of the milk. Stir well until the mixture starts to boil, then add another third. Repeat the process before adding the final third along with the Dijon mustard. Season with salt and pepper.
Mix the pesto and the shredded zucchini through the cooked pasta and season with a bit of salt and pepper before transferring to a 12 x 8-inch baking dish and pouring the white sauce over the top.
Sprinkle with the grated Parmesan and bake for 20 to 25 minutes, until golden brown.
TIP: This recipe works well with stuffed pasta, but I often make it with the nearly-but-not-quite-finished packages of pasta of different shapes and sizes I have hanging around in my cabinet. Go ahead and make a mismatched pasta bake.
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