Howdy all.  And Happy Spring!

Amazing how a bright, sunny day can make you smile and want to conquer the world. Yes, it’s still March in Chicago. Yes, it’s till below the 50 degree mark, but something about today’s sun and knowing that it’s actually “spring” has lifted my mood tremendously.

This is somewhat surprising as things didn’t pan out as I had hoped this weekend. I auditioned for Master Chef on Saturday and did not make the initial cut. Normally, I’d probably have beaten myself up about it, but somehow I knew that this wasn’t my time. I have enough experience in  production and selecting talent to know that these types of shows try to cast according to “character,” and not necessarily based on your cooking skills. So in all honesty, I’m kind of glad I didn’t get picked. It shows that I am a fairly normal (!!), well-adjusted person who just happens to be able to cook pretty well, and who enjoys cooking even more.

Besides, had I been chosen, I wouldn’t have been able to continue to regale you with useless trivia, or be able to share my recipes with you. For a lo-o-o-o-o-ng (read 9+ weeks) time. Win-win, get it?

My weekend otherwise was amazing, as it usually is these days. I’m hitting the ground running with a new sense of hope on the job front, and I’m sharing this silly blog with many more people, some I know some I don’t. And I’m thrilled and completely flattered by your attention.

To show my appreciation, I’m pulling today’s recipe from my favorite’s file, something my Nana used to make when she had a ton of leftovers and needed to use them. Something warm and comforting. You can adapt the recipe to your tastes, and add/delete anything you want/don’t want. Please enjoy and don’t forget to tell ’em Rocco sent ya!

Pasta N’Casciata
Serves 4-6

Ingredients/Leftovers:
Cooked Rigatoni/mostaccioli or any other leftover pasta
Marinara sauce
Butter/olive oil to grease the casserole dish
Cooked meatballs or italian sausage
Cooked cauliflower
1-2 Hard Boiled Eggs, peeled and sliced
1 cup grated mozzarella cheese
1 cup grated swiss or provolone cheese
1/2 cup breadcrumbs
1/4 cup grated parmesan

Take a big casserole dish and liberally grease with butter (gasp) or olive oil. Throw some breadcrumbs in and swirl around to coat bottom and sides

Start layering, first with sauce, then cooked noodles. More sauce, cooked cauliflower, cheese (Nana used both Swiss and mozzarella), more sauce, noodles, sauce, sliced hard oiled eggs, sliced meatballs and sausage, more cheese, noodles, sauce, etc. top layer should be sauce, mozzarella and some Parmesan and breadcrumbs on top. Bake uncovered in 350 degree oven until top layer starts to brown, about 25-30 minutes.

Let rest about 10-15 minutes, slice, serve and enjoy!

The beauty of this dish is that you can use any leftover pasta, meat, cheese, etc. I make it differently every time.