Whenever I can, since this recipe has come into my life, I try to make too much pasta when cooking other recipes. So far, no matter what I make, the Herbes de Provence just elevate the whole thing. Such a creamy, unctuous, delicious concoction that helps reduce waste. I keep a container in my freezer I add little bits of leftover pasta and blam! When I have 32oz, into the oven it goes to make this little wonder. There may be combinations of pasta recipes that won't work together, but I haven't found it yet. If the leftover pasta is overly milk, like a Pasta con Aglio et Olio, you can add a TBSP or 2 of marinara sauce or of pesto and that should do the trick.
Number of portions: 6 servings
Serving size: ~310 g
Calories per serving: ~490 kcal
Speed: Everyday Dish
Experienced cook (active time): 25–30 min
Novice cook (active time): 35–45 min
Total elapsed time: 55–65 min
LHSS Score: 3.7 / 10
Serving size: ~310 g
Calories per serving: ~490 kcal
Speed: Everyday Dish
Experienced cook (active time): 25–30 min
Novice cook (active time): 35–45 min
Total elapsed time: 55–65 min
LHSS Score: 3.7 / 10
32oz/900g leftover pasta (if using dry pasta, dry-to-cooked is roughly 1:2)
1/4 cup (2oz/58gr) butter
1-2 cloves garlic, minced
1/4 cup (30g) flour
1 cup chicken broth
1 1/2 cups milk
2 cups mozzarella cheese, divided (80+80)
1/2 cup grated Parmesan cheese, divided (20+20g)
1 tsp herbs de Provence
1/8 tsp ground nutmeg
1 tsp Salt
1/2 tsp pepper
(if using plain pasta, add 2 Tbsps. to 1/4 cup tomato sauce or something else)
Chopped fresh parsley, for garnish
- Preheat the oven to 450 degrees. Lightly grease a gratin dish.
- Cook the pasta; drain and set aside. If you have leftover pasta to use, see NOTE
- Meanwhile, in a large sauté pan, melt the butter. Add the garlic and cook until fragrant, 1-2 minutes. Whisk in the flour until smooth.
- Gradually whisk in the chicken broth and milk, stirring until smooth. Cook and stir for about 5 minutes, or until sauce has thickened. Reduce heat and add half of the mozzarella and Parmesan cheeses. Season with herbs de Provence, nutmeg, salt and pepper, to taste.
- Combine the sauce with the cooked linguine and toss to coat well. Transfer the pasta to the prepared baking dish. Sprinkle with the remaining cheeses.
- Bake for 15-20 minutes or until bubbly and golden brown. Let stand 5-10 minutes before serving. Sprinkle with fresh parsley for garnish.
- Serve with a green salad.
NOTE: If you have leftover pasta, weigh it to subtract that amount from the dry pasta you'll cook to make up the difference, if needed. 1lb dry pasta = 455g, while 114g pasta = 4oz. Once cooked, this amount of pasta turns into 910g (2lbs), 228g (8oz).
