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- 2 cups cooked spaghetti
- 1 1/2 cups leftover tomato sauce
- 4-5 large meatballs, cooked and cold (this helps with slicing)
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Optional: Finely chopped leftover veggies, frozen veggies, or blanched fresh greens
- In a large bowl, combine the pasta, sauce, and ricotta cheese. Mix together and taste. Add in any salt and pepper as you’d prefer. Add in the veggies if you’d wish. I love sneaking in some greens here because you won’t even taste them!
- Take the meatballs out of the fridge and using a sharp knife, slice into 1/2″ pieces. The meatball should be hard or it won’t slice nicely.
- Place the pasta into a cast iron skillet or other medium sized oven proof dish. Place meatball sliced on top and cover with mozzarella cheese.
- Cover and refrigerate until 20 minutes before serving. You can do this up to 1 day before.
- When ready to serve, preheat oven to 350°F. Place in oven and bake for 20 minutes.
- Serve hot with a salad or Italian style bread.