Although I love fancy foods, sometimes a super simple, super tasty, home-style meal really hits the spot. This one uses up the bolognese sauce from yesterday and turns it into a hearty meal that will really please your taste buds and belly. The best part is it only takes one large skillet (ovenproof) and a bowl, which means cleanup is a snap. To check out a simple, delectable meal, read more
2 Teaspoons olive oil
1 Pound medium zucchini, quartered lengthwise, cut crosswise into 3/4-inch chunks
4 Cups leftover Spaghetti With Bolognese Sauce
1 Cup all-purpose flour, (spooned and leveled)
1 1/2 Teaspoons baking powder
1/4 Teaspoon dried thyme
1/2 Teaspoon salt
3 Tablespoons cold unsalted butter, cut into small pieces
3/4 Cup milk
1/2 Cup finely grated Parmesan cheese, (about 2 ounces)
- Preheat oven to 425 degrees;. Make the meat base: Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add zucchini; cook, stirring, until golden and just beginning to soften, 4 to 5 minutes. Stir in leftover Bolognese Sauce until warmed through, about 3 minutes. Cover to keep warm.
- Make the biscuit topping: In a large bowl, whisk together flour, baking powder, thyme, and salt. Using a pastry blender, a fork, or your fingers,work in butter until pea-size clumps form. Stir in milk and cheese until dough just comes together.
- Spoon dough over beef mixture in 8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), about 25 minutes. Serve immediately.
Note: You can skip making the biscuit topping in step 2 by blending 1 cup of packaged biscuit mix with three large eggs, and proceed with step 3.