|6 – 8people||20min|
Have the pasta ready as the sauce will separate if it sits too long. This happened to me and I just had to really give it a heck of a stir to reincorporate the butter. Save yourself the headache.
To use potatoes instead of pasta, dice them bite size and place on prepared baking sheet. Drizzle with a little olive oil, s&p and toss to coat then roast at 350* for about 15-20 min until almost done. Not too soft as they will continue cooking for another 15 minutes. I don’t recommend boiling the potatoes as the it changes the structure and they will be too soft and wet for this dish.
Using Roasted Veggies: Cut up veggies like butternut squash, eggplant, Brussels sprouts (halve or quarter), into bite size pieces and toss with olive oil S&P on a foil or parchment lined baking sheet. Roast at 375* for 15 – 20 min. Roast whole cherry tomatoes or sliced mushrooms treated the same way.
Add some slivers of sun-dried tomatoes and green olives.
Spinach or kale that has been blanched (or sauteed with some garlic – yum) and WELL drained. I’d chop it up too.
Canned tuna and fresh peas would make this a whole new tuna casserole (Yes fish and cheese!) Make the sauce then add canned tuna and blanched peas with the pasta. Layer in the baking dish and bake per instructions.
Canned or leftover salmon, lemon zest, roasted cherry tomatoes and fresh dill oh my! Make the sauce and add lemon zest with the Parmesan cheese. Add canned salmon and tomatoes with the pasta. I would also use the Fontina on this one vs. the mozzarella.
Mix up the cheeses. I am thinking next time of trying some goat cheese. Not 100% as that would be too strong but about 1/3 with some sundried tomatoes, olives, fresh oregano maybe ground lamb if I find it on sale again. I can just keep dreaming of ideas for this recipe! 🙂