Every Saturday afternoon my husband and I plan our menu for the upcoming week, then head off to do the grocery shopping. Usually we’re pretty good about putting all the necessary ingredients on our list, but every now and then one of us forgets. Like we did last week. When I didn’t realize the oversight until five minutes before I had to start cooking our Friday dinner. After I’d already used everything else we’d bought for the meals we’d had earlier that week. Oops!
What to do? I went through the fridge and the cupboard: we had pasta, mozzarella, pasta sauce, bread crumbs, eggs and spinach. And 1/2 a baguette. Not bad, I could work with these. But just to be on the safe side I did a quick internet search and found a promising recipe for a cheesy spinach pasta casserole. With a few tiny modifications I put it all together, served some lemon-herb bread on the side, and we had ourselves a delicious Friday night meal. The best part, however, was how easy it was to make (I’m all about weekday convenience!) - not to mention how much everyone enjoyed it. With eggs, olive oil, bread crumbs, spinach and cheese, this pasta dish is supremely satisfying. I’ve also included instructions for a toasty bread made with lemon zest and tarragon. Both the pasta and the bread are baked at the same temperature so you can toss the bread in the oven when the casserole is almost finished. :yum:
