Yesterday, I posted my veggie-ful Pork Ragu recipe, which we enjoyed over egg noodles.
It was very good, but made way more than just the two of us could eat over the course of several days, so I chose to take a lesson from our fave Johnny Mazetti Spaghetti and turn the remaining sauce and noodles into a tasty casserole.
Which, on reflection, I might should’ve done from the very beginning because, while the ragu was tasty, the leftover casserole?
•1 batch Slow Cooker Pork Ragu
•1 bag egg noodles, cooked and drained
•1/4 tsp crushed red pepper
•1/4 tsp Italian seasoning
•1-1/2 cup small curd cottage cheese
•2 cups Italian blend shredded cheese
•Parsley and/or basil
Heat your oven to 350º.
Stir the ragu together with the noodles, cottage cheese, crushed red pepper, and Italian seasoning.
Transfer to a casserole dish, cover with foil and bake for 30 minutes.
Remove from the oven and scatter the shredded Italian blend cheese evenly over the top of the casserole.
Return to the oven and bake, uncovered, until the cheese is melted and golden brown and mebbe a little bit crusty in spots.
Remove from the oven and scatter chopped fresh parsley and/or basil over the top.
Let rest for ten minutes before serving.