Clear Out The Fridge Baked Pasta Recipe
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- เผยแพร่เมื่อ 26 พ.ค. 2023
- Clear Out The Fridge Baked Pasta Recipe... Kind of a loose take on an Anelletti al Forno Recipe.
Ingredients:
30 mL (2 Tbsp) oil or fat
2 slices bacon, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
1 medium onion, chopped
Salt and pepper to taste
250g (½ pound) ground beef
250g (½ pound) ground pork
75 mL (1/3 cup) tomato paste
125 mL (½ cup) red wine
½ tsp. ground cinnamon
Pinch nutmeg
1 - 596 mL (28-oz.) can tomatoes
60 mL (¼ cup) bread crumbs
1 Kg (2 lb) dry small pasta
12 oz. provolone cheese, sliced
Grated Pecorino Romano cheese
Method:
Heat a large pot over medium high heat with a little oil and fry the bacon.
When the bacon crisps up a bit, add in the carrot, celery, and onion; fry until softened.
Remove the veg/bacon from the pot; add the beef and pork and brown.
When the beef and pork is brown, return the veg/bacon and add the tomato paste; fry a few minutes longer.
Stir in the wine, and cook until liquid is reduced; scraping up the fond on the bottom of the pot.
Stir in the cinnamon, nutmeg, and tomatoes - lower the heat, cover and simmer for an hour or so.
Bring a pot of salted water to a boil and cook pasta according to package instructions.
When pasta is cooked, add to the sauce and toss to coat.
Lightly grease a 9”x13” baking dish and sprinkle bottom with bread crumbs.
Layer pasta, cheese, and bread crumbs into baking dish; then bake at 350ºF for 25-30 minutes.
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My mom made “refrigerator soup” when the fridge needed clearing out - it was never the same twice but it was always delicious.
Great! My single mom, in the 1960's, with four kids, called it garbage soup. 60 years later, I still do it. Blessings
I have a quart Tupperware container that I keep in the freezer. I put all my leftover veggies ( veg broth and all) in that container. When the container is full, it is soup time!!!
My mom did that too!
When we make soups or casseroles like this we call it "Mustgo"
😅😅
My family called it "Happenstance"
I do this often with soups and they're great. Impossible to recreate which makes it all the more fun.
we call it “cream of refrigerator”, never the same!
@@snipe1066 GREAT NAME!
As an advocate for leftovers, and putting the scraps away for later, I'd love to see/hear some good practice freezer storage tips! I always try to stay organised, but inevitably my freezer ends up needing to be dug through to find that one thing I think I had sitting somewhere, and I come across various things long forgotten about while hunting.
Here's my setup: 1) a big plastic tub (2L) for stock scraps (carrots, onions, leeks, fennel ...), 2) Asian stock (ginger, shiitake stems, extra tofu ...), 3) Cheese rinds, 4) Shrimp shells/fish scraps, 5) Precooked instant pot beans. You can have an excellent base for any dish ready within 30 mins at no additional cost - these are just scraps I froze instead of throwing out.
Accessibility is really the thing. If everything isn't readily accessible, it will be left unseen and forgotten.
@@Ea-Nasir_Copper_Co I'd argue leftovers are a better thing if you're single because, in a relationship, there's more likely to be someone cooking, and more likely to be an impetus to cook, since it will be to someone else's benefit. As a single person, having a nutritious home-cooked meal available to eat within minutes is likely to significantly improve your diet, since it'll be a convenient alternative to whatever quick crap you would have eaten instead. Plus, your most valuable resource is likely time, and making large batches of food allows you to minimize the time you spend cooking.
I almost can't fathom a situation where it'd be better to allocate so little resources to one's food. Not only is good food important to your health, but food is one of the key pleasures of life. I'd even argue it's central to your mental well-being, since being able enjoy a tasty home-cooked meal will make you feel better when you're feeling down and may not have time or energy to prepare a meal from scratch. Otherwise you might resort to takeout, but... that's more expensive, of dubious quality health-wise, and honestly most places just aren't that good that basic cooking skills can't beat them.
I use binder clips to hang freezer ziplocks from the freezer racks. Easy to sort through in an upright freezer.
Lol the somewhat challenged look on glens face when Jules asks about vegetables. Classic. 😂😊 I bet maybe some thick cut zucchini chunks might work well!
Oooh. Maybe a handful of basil or spinach in there too?
or kale.. maybe even some swiss chard
Method rather than recipe is a valuable way to learn how to cook. It gives confidence and flexibility. I learned it when I developed food allergies and needed to make multiple substitutions to keep cooking my favorite dishes. Thank you for modeling this.
As a Greek American I can say that we add Cinnamon to most dishes that involve meat and tomatoes. It makes them so much better.
I immediately thought about Greek tomato sauces I’ve had when Glen added the cinnamon. Glad you confirmed that I was thinking along the right lines
Skyline Chili is awesome!!! Love Greek style.
And a clove! 😄
I figured out a few years ago about "method" cooking and I love the freedom and creativity of it. It's so fun and a way to not take it all so seriously. Thank you Glenn for your approach in the kitchen.
This is such a useful skill to have - being able to take what you have and make something you can feed your family with. Being able to do this has saved me so many times when we've had trouble making ends meet.
Necessity is the mother of invention 😂
THIS is the Art of Cooking.
Throw what you have together to make a tasty meal that keeps on giving.
This is exactly the way I love to cook. I call them secret recipes. They are so secret I don't even know what theyvare! Lol.
Setiously though, I consider recipes a starting place. Then I look around at what I have and adjust from there. I have been cooking long enough that I almost never measure anymore. But I do enjoy my inspirational reading, aka recipe books.
My dad would make "soup de garbàge" with whatever was in the fridge to use up. Add a loaf of bread and some butter and it was tasty, filing, and easily expandable for unexpected guests. It's one of my favorite methods.
Not sure a spice will go? Taste your concoction, then sniff the spice while your mouth is full. That will tell you if they will play nicely, or fight.
My mom always sai that the smell is the taste. Like your technique for testing!
Well that’s the most interesting piece of advice I’ve read in awhile😊
I love your choice of the word, "precious."
We in italy don't even have panko but never in a 100 years I would've thought that you could make bread crumbs with high voltage, fascinating 😂
The recipe as a whole looks lovely, you pretty much made a bolognese style ragùwith a twist and baked a perfect pasta with it, very much approved, though I suggest to cook the pasta in the water 3 minuts less than the instruction time as the process will end in the oven and so in the end you get a better texture as the pasta keeps more its structure and absorbs some more humidity and flavour from the sauce.
I also got a real kick out of panko turning out to be electrocuted bread dough!
I'm always happy to find new ways to use up odds and ends. And make ahead, freezer friendly meals - stuff like this is great to freeze up in single servings (I live alone) for when I have a low energy day.
Pasta bakes are one of my favourite things to prep/make and freeze ahead. They're so good and convenient!
Also, really neat fact about Panko. I've always wondered what makes the difference between that and just regular "Western-style" bread crumbs.
I love clean out the refrigerator meals!! Always a surprise
I have never heard of putting the can itself in the freezer. If I have unused paste or sauce, I transfer it to a plastic container first. You are way more knowledgeable about food so I can only assume its safe but definitely not something I would have thought of. I guess you're never too old to learn new things...thanks. :D
Plastic bag in my case, but yes was thinking the same
@@johnboy1810These days most cans have a plastic lining anyway. It’d be a rare can with a filling that comes in direct contact with bare metal. Maybe corned beef?
It's safe (I did a course woo!), but scratching the can will cause corrosion (slow, but not stopped by the freezing temp) which probably won't hurt you but tastes bad. If the colour/texture/odour changes on thawing- discard. Also water expands causing tins to burst/bloat if there's room. It's illegal to do this in commercial kitchens here in the UK. If a tin is sealed- it doesn't need freezing. If it's going to go off just use it. Like you- I decant the remainder into a bag/plastic tub, and then freeze it. Sorry for the boring essay.
Cincinnati style chili has cinnamon and nutmeg. Some variations may have a bit of cocoa powder. 2 way is sauce over spaghetti.
"It's Skyline time!"
Dad used to call a dinner like this Slumgullion. :-)
this is what i call the musgo method...whatever is in the cupboard, fridge, freezer that may work together...let it all fly and create a meal....after all...the ingredients must go...hence the "musgo" method! this looks great! the first time i told my husband we were having musgo for supper he got a bit scared...wondered what kind of crazy foreign dish i was going to serve him this time! 🤣🤣🤣
It's always nice to gather up a bunch of loose end ingredients and blend them together into an unexpected delight. This looked very good!
I love ‘ clean out the fridge’ meals. That’s how I found out that I like ham, hash browns, collard greens and Gruyère in a quiche.
I love this. I make these 'pasta bakes' all the time and freeze in smaller glass containers. Add greens, ricotta, veg, etc. I can't really be bothered with lasagna so this is that type of result with way less effort. ALSO works great with Banza (chickpea gluten free) pasta. I often make a lentil 'bolognese-like' sauce for a true health punch with LOTS of flavor and yummy cheese.
I was thinking frozen peas too. Maybe some frozen spinach as well. Those No Name blocks are great for that.
My parents grew up during the Depression and food was too precious to be wasted. So, this waste nothing method is how I learned how to cook and still do. If it ended up as a soup, my husband always referred to it as my "throw it at the pot soup"...one of his favorites as it was a bit different each time and usually pretty tasty.
OMG someone who cooks like I do. My best soup is always "bottom of the fridge soup". Yeah Glen and Joules.
This is marvelous. Being single, I make pasta dishes like this often, with very odd collection of frozen things.. I always have several boxes/bags of dried pasta, and Tupperware of "OK, I don't want to cook that much, but that isn't quite another serving, but Farfelle was what I needed 2 months ago" and so identify all the shapes in this bowl is a fun game.
Also your new bf has to eat a second bowl of your chili before you tell him that what the unique and wonderful flavor you add to it in addition to real dried chilies is cocoa and cinnamon. My mother listened once to the cocoa "secret" when she was making her "inferior" chili (my stepfather was Texan) and let me add some to later ask me when I visitrd and we alone if there was anything else and I told her about cinnamon, and my brother said her chili was "better than Dad's and getting relly good, don't tell him I said so, because I like it and can eat it and then taste something before next week"
My sister and I started cooking for real in 2nd and 1st grade because my mom was suffering from depression and after she recovered she went to work and we became latch key kids. We're both in our 60s now and can cook from recipes but we're both also really good at using what's left over or available to make our own dishes often rather closely based on something we already know how to make but sometimes rather experimental. It drives me crazy when I see people online ask questions about cooking like they have a recipe for soup that calls for celery but they have none can they still make the soup. It's surprising how many people think you have to follow a recipe to the letter and are unable to determine which are the truly necessary ingredients and which they can omit or substitute something else for. I had a best friend for 20+ years that was a professional chef he really helped me elevate my cooking with a lot of techniques. At home he was very creative and inventive with the dishes he prepared and he liked that I really knew how to cook. Anyway..it's nice to see you inspiring people to cook with a concept and what they have on hand instead of feeling as if they must rely on a recipe. I feel sorry for people that can't imagine what a combination of flavors will result in, once you can do that, know how to "taste" in your head, you'll probably be a pretty good cook.
I love yours post. I think it comes down to confidence. Over time and through trial, errors, and successes we can BECOME better home cooks. Good cooks are not born- they are created through experience.
And it helps if you are creative and curious as well. Best to you and your sister!
Totally agree with your comments... mainly by flavor... My favorite thing to do is start with a basic chicken stock (about 6 qts) on Sunday... use some for some kind of chicken soup that same day... and then over the next 6 days, I keep adding more spices and ingredients starting with chicken one day, next maybe a mild fish filet, pork the next, them maybe ham, then beef... and various spices and veggies throughout... what you can end up with is a thick vegetable beef stew at the end of the week that is so full of flavors... you can also remove all the ingredients from each day so you're just carrying over this fabulous stock for the next set of flavors... or you can use a wand blender and just blend everything together... I know you get the concept...
Thank you, that's great. For me, a one-person household, it happens so often that I have to use up some leftovers. That's exactly how I do it. I look for recipes that use these ingredients more or less. You often have to guess, rely on your feeling/intuition/experience, but with some basic knowledge it usually works. That's why I think it's excellent that you also present such a "recipe".
When my mother had small amounts of left overs in the fridge we would have dab day. A dab of this and a dab of that.
At home we call meals like this Freezer Roulette, which is quite fitting for what goes in there sometimes 😊
A couple of days after Thanksgiving each year, my mom made Turvegge Soup with Floating Island: leftover stock, vegetables, gravy, sweet potatoes, and turkey, with "dumplings" of leftover mashed potatoes. Even people who didn't much care for turkey loved it.
My brother, when he was a teen and hungry after school, would cook up some ground beef in a big pot and then throw in whatever he could find and heat it up. I think he liked his concoctions but I tried one of them once and the most I can say is it was edible.
Freezing in the can is a brilliant idea! I'm ridiculously happy that I watched this one 😁
I'm always glad to see this kinda thing! I get so triggered when I see professional chefs on youtube just wasting food because "ugly" or not compatible with the dish they're making. Rethinking about leftovers should be common sense, there is too much waste of good food everywhere, hurts to see it on cooking videos too.
I love this way of cooking. More method than a recipe! I've done this type of cooking and found that you can come up with some wonderful dishes! I know this was a good dish! Thanks!
Great video Glen! I love the jar size for the bacon fat - mine is about 1/4 of the size, life goals❤ I love clean out fridge/freezer foods as they make the best surprise comfort meals.
Cinnamon is a wonderful spice; love using it with when baking white fish along with tomatoes & onions, there is a flavor that comes out this is so delicious along with a couple of pinches of ground cardamom, ginger, cumin and s+p) and handful of raisins served with rice or couscous😋
You folks gotta start selling “it’s not a recipe, it’s a method” merch
It looks lovely!we are running in the high 80’s temperature wise, so it may be a while before we try this.
Man that looks so good!! 🤤
I like to put cinnamon in many of the Mexican-flavored or Italian-flavored dishes I make. Yum!
I always enjoyed the clean out recipes my mom used to do. The only problem was if you had one that was incredible, you couldn't really replicate it because it was just nothing you could replicate.
Gotta use all that good stuff..
Glen, I love your positivity. Great dish!
Awesome Mixed Pasta Casserole 👍👍👍👍👍
I'm 100% Italian and I approve
This is how we do it 🎶 ...
We love to cook this way. Often, we end up loving something and then forget how we made it because we just grabbed this and that. Sadly for us, we are now on low-sodium diets, so our food is not tasting as good as it once did, despite using lots of herbs, spices, vinegars, peppers, and so on, but we're working on finding substitutes. This looks great!
This is my new favorite channel.
Love this channel
Bravo Glen good show as always thank you kindly. Say hello to Toronto for me.
You guys are so adorable together, I love your channel...
Thank you for another great idea to help me feed my family during a very hard time👍❤
This reminds me that I need to clear out my freezer as well. Looks like I’ll do a variation of this recipe for dinner tomorrow
If you ever need a good acid to add to a recipe, never forget that pickle juice!!! (Dill pickles, prefereably) I had no idea how they made panko. fascinating.
My grandparents immigrated from Germany, and made nearly everything from scratch. I grew up thinking I really didn't like German food... until I realized it was the NUTMEG that my grandmother put in nearly all savory dishes. Now, I can enjoy her recipes while leaving out the nutmeg. Seriously, I have no idea why Germans put it in EVERYTHING. Yes, by all means, adjust seasonings to your personal tastes 😂😂😂😂
I make this type of thing all of the time, I call it cupboard dinner, whatever is in the cupboard gets turned into dinner. It always turns out yummy.
In our house we call dishes like this, either baked or turned into a soup/stew Mustgo! As in it must go before it goes bad.
Growing up, this is the type of dish that the family made the most fuss over. Left overs and odds and ends put together into something great.
Love putting the entire can in the container!
I love this kind of Pasta dish. Whatever makes it work :)
I made fancy hotdogs because I ran out of bread. Cut up the onion and get them soft in a pan, then add cut up hotdog then coat with mustard. Super tasty in a pinch. We've since evolved it to Italian sausage and add peppers too. Great last minute meal
Glen, this kind of meal that I love to make and enjoy.
That pasta strainer is perfect.
Yum! Love fridge clean out day!
How about a series/playlist of method videos? Love these, they've given me more confidence to toss whatever's available together and figure out what "to taste" really means.
At last cream of the bottom shelf, one of my favorites!. Helped my daughter make a tuna casserole for 4-H, she freaked when i didn't measure all the ingredients, you know the bag of frozen peas looked about right in they go, I added red bell peppers, and cream of mushroom and cream of celery, its what we had, she understands today, its cooking not baking, it dos not have to be precise, it's a method!!
Your pasta cooker is interesting! I’ve never seen one like that. Thanks for this recipe idea!
Really loved this!
In addition (or instead of the cinnamon), simmer a star anise with the meat/sauce or use a bit of ground anise. It adds a really meaty slightly anise-y/basil-y warming note to tomato/meaty stews and sauces.
Great improvised dish.
Lazy man's lasagna thats what we call it! yum yum!
I adore your work! Thank you for sharing (as always)!
Cincinnati Style with the cinnamon and nutmeg!
Made - very good!
always love your videos Glen.
An excellent, educational video! Thank you!
I've been saving all of our bits. Thanks for the inspiration!/💚🌞
Glen, can I come over and eat? This looks so good.
Been missing you on FB. Glad I found you here on TH-cam! Great pasta combo!
I have always been a "bits a" cook, I'm pretty hopeless at recipes, but my bits a this and bits a that usually turns out pretty good. You can make so may things with some mince, a can of tomatoes and an onion as a base to build on. I really enjoy your "just go with it" style of cooking as it's something I can get into.
Looks like a great hotdish.
Thanks for the method Glenn to warm to run the oven at current time but still giving me ideas for latter on and cinnamon in a red sauce makes good sense like bittersweet chocolate in a chili sauce during the last few minutes of the simmer before serving
FYI Panko is a breadcrumb yes its cooked differently which is why its structure is different. But it still produces big loaves that are then ground up.
Wonderful !! 💖 In our home we always had C.O.R.N. , Clean Out Refrigerator Night ...You've elevated that to another level by reminding us to be a bit more daring 💥
❤ this looks perfect, as you said for 1 person, smaller containers and freeze. Enjoying your videos. I do the same I don’t worry about Best Buy dates. I open the package and if it smells off then I toss. I did that with brown rice, should have gone in the fridge.
As always I learned something new from your video. I had no idea that panko is made that way! Will now search for panko making videos :)
I have often made a pasta or soup based on what's about to go bad or in the freezer. But haven't added cinnamon or nutmeg - yay - something new to try.
Thank you. This would be great for stuffing peppers or onions! I also like a little extra butter and a couple drops of vinegar on my finished plate. God Bless and stay safe.
My mom would do this all the time we had a big family! I would ask her what we’re having for dinner, and she would say “ I don’t know I’m making it up as I go along” it was clean out the fridge night. We knew one thing though if it was good or if it didn’t quite work out the way she wanted it to. We knew we’d never have it the same way again whatever it was she made.
I don't really have left overs as I tend to eat everything I cook, but I do make pasta bake quite often and like you say you can literally throw anything in and it works.
This is the kind of thing my mom used to make a lot, only just on the stove top. Leftover hotdish, a taste of home! My freezer is seriously in need of a clear-out, and I've got all those cans of pandemic tomatoes, so this may be in my near future.
I would go for the cinnamon, but I'm a big fan of cardamom, too.
But now, I will never be able unsee panko as electrocuted bread dough.
Yay! This is the way I cook! But I never thought of cinnamon.
I put cinnamon and cocoa in my chili. Need to try cinnamon my pasta, now.
Looks good! At my house that is called Sploop, the sound it makes hitting the dish. Most of the time good, always edible, although at times my thought has been "Well that could have gone better."
That's pretty much how I grew up..."Left-over Casserole". My mom would make a pasta dish like that and also homemade macaroni and cheese with leftover small pieces of whatever blocks of cheese we had in fridge. No shame in this game! It was all delicious!
Cup of peas when the canned tomatoes went in would have been a nice touch
Sometimes a tiny bit of ground clove is good in dishes like this as well.
I might try this with Greek cheese, yum.
I am now really interested in how Panko is made, though I hope that doesn't make me a sociopath
I always thought this recipe came about before microwaves . My mom would do this after having pasta. We moved it. Every thing was reheated in the oven.
Have had homemade pizza same idea, or that baked egg dish. I made a stir fry cleaning out my Mom's fridge last time I was up there, and their exchange student wanted to know if it had a name. I just wrote down what was in it.