Leftover Pasta Bake… featuring DeCecco

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Leftover Pasta Bake… featuring DeCecco

Once a week I do the refrigerator clean out! Being the day after Christmas what a better time to use up what you didn’t get a chance to enjoy or leftover in the refrigerator.   I have 1 small eggplant, leftover sausages, I always  have frozen peas, about 1/4 cup of freshly sliced mozzarella, freshly grated parmesan and of course DeCecco Pasta and the Mezzi Rigatoni seemed like a perfect match for this baked pasta!  So go ahead and open that refrigerator and make yourself a delicious dish today!



  • 2 large eggs
  • 3/4 cup italian bread crumbs
  • 1 small eggplant
  • 2 teaspoon sea salt
  • olive oil
  • 1 cup leftover sausage, cooked and chopped (hot or sweet)
  • 1 cup frozen peas
  • 4 cups marinara sauce
  • 1 pound DeCecco Mezzi Rigatoni
  • Freshly sliced mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese


  1. Preheat oven to 360 degrees F

  2. In a bowl whisk 2 eggs.

  3. In a plate add bread crumbs.

  4. Slice eggplant (about 1/4 thick) and season with salt.

  5. Line parchment paper on your baking sheet.

  6. Take each eggplant and dip in egg then bread crumbs. Place on your prepared baking sheet.

  7. Drizzle with olive oil and bake for 25 minutes. Remove from oven and chop

  8. Take out your sausage and peas and place in a large bowl.

  9. Warm you marinara sauce (I used whole tomatoes and marinara)

  10. Boil water in a large pot with salted water. The box directions are for 14 minutes but only boil for 10 minutes. The pasta will continue cooking in the oven. Drain and put into bowl. Combine sauce and mix together.

  11. Pour pasta mixture in a baking dish and place in your oven.

  12. Top with fresh mozzarella cheese and parmesan cheese. Bake for 20 minutes!

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