Leftover Pasta Casserole

Ingredients

• Hide ingredients for 3 cups pasta sauce, such as Marinara Sauce, Meaty Tomato Sauce, or Puttanesca Sauce 1 3 cups pasta sauce, such as Marinara Sauce, Meaty Tomato Sauce, or Puttanesca Sauce (opens in new tab) 3 cups pasta sauce, such as Marinara Sauce, Meaty Tomato Sauce, or Puttanesca Sauce
  • 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
  • ⅓ cup olive oil
  • 3 to 6 garlic cloves, to taste, halved or lightly smashed
  • 6 sprigs basil
  • 6 sprigs parsley
  • (½ teaspoon red pepper flakes)
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a large saucepan and bring to a simmer over medium-low heat: 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes; ⅓ cup olive oil; 3 to 6 garlic cloves, to taste, halved or lightly smashed; 6 sprigs basil; 6 sprigs parsley; (½ teaspoon red pepper flakes)
  2. Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, about 10 minutes. For a smoother texture, you may pass the sauce through a food mill or puree in a blender or a food processor. Season to taste with: Salt and black pepper
• 4 cups leftover pasta
• Salt and black pepper
• ¼ cup dry bread crumbs
• ¼ cup grated Parmesan
• 2 tablespoons butter, cut into small pieces