I usually get tired of leftovers real fast but this was amazing even the third night in a row! I made this rigatoni casserole on Saturday which I took to a dinner party. There was a whole lot leftover so I took the rest home. There is currently a small tupperware of it left in the fridge. It's basically a layered baked pasta with eggplant-mushroom marinara and cashew-tofu ricotta with spinach. Delicious paired with quick chopped salad tossed with italian vinaigrette.
Those do look like good leftovers!
ReplyDeleteyum! where did you find the recipe?
ReplyDeleteK,
ReplyDeleteThe marinara recipe is just something I threw together with eggplant, mushrooms, onions, garlic, crushed tomatoes and spices. The cashew ricotta is linked in the post.