Sicily: Leftover Pasta al Forno

Italy | June 5, 2015 | By

As usual, we found ourselves with a large amount of leftovers towards the end of the week. Thrift and creativity are certainly features of sicilian traditional cooking, so we made up this recipe featuring our bucatini alla caponade and extra ragu from our Arancinis. We just mixed them together, put them in a baking dish and covered them with slices of fresh mozzarella. Half an hour in a 400 degree oven made it bubbly and crispy and melded the flavors together in a tasty way.

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