Recipe

Leftover panzanella pasta

We're transforming any leftovers from this panzanella tray bake recipe into a deliciously easy pasta that's just perfect for work lunches! To make it from scratch, you'll need 1/3 of the original recipe.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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easy pasta recipe

Ingredients

Leftover panzanella pasta
  • 375 gram casarecce pasta
  • leftover sausage panzanella bake
  • 60 gram baby rocket
  • 200 gram ricotta, crumbled
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice

Method

Leftover panzanella pasta
  • 1
    In a large saucepan of boiling salted water cook pasta following packet instructions. Drain. Set aside.
  • 2
    Thickly slice sausages from reserved panzanella bake. In a large bowl, toss cooked pasta with panzanella, rocket, ricotta and combined oil and lemon juice to combine. Season.
  • 3
    Package in an airtight container and keep chilled until required.

Notes

You could also toss the bake through cooked brown rice or couscous.

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