A delicious way to clean out the fridge! This recipe is very adaptable, and lends itself to that burst of creativity that sometimes comes when your refrigerator is full of little plastic tubs...or not.
4 to 5 cups of cooked pasta
1 small to medium onion
1 bell pepper, if you like
1 to 2 cups of mushrooms, if you like
1 large carrot, chopped
1-2 cups of chopped vegetables of your choice, leftover if available
2 tomatoes or 3/4 to 1 cup crushed or diced canned tomatoes
Garlic salt and pepper
6-8 ounces of cheese - cheddar or mozzarella or Italian blend
1 teaspoon seasoned salt
2 tablespoons Parmesan
1 tablespoon parsley
Italian seasoning mix as you wish
1 ) Saute the onions in a bit of oil. Add the pepper, mushrooms, carrot, and other veggies and saute until the onion and carrot are fairly soft. Stir in the pasta. Sprinkle with garlic salt and pepper.
2 ) In a bowl, stir the eggs. Add the seasonings and cheeses.
3 ) Grease a 7 x 1 pan or an angelfood cake pan. Dump in the pasta/veggie mixture. Dump the egg/cheese mixture over the top.
4 ) Bake at 375 for 30-40 minutes, until lightly browned on top. If you've used the cake pan, let sit a few minutes, then loosen the edges with a knife and demold onto a plate. It looks beautiful that way! Such a classy end for leftovers!