Recipe #39: Meaty, Saucy Pasta Rolls

A clean-out-the-fridge recipe you'll adore.

I just had to clean out the fridge.

Pasta + meat + two kinds of salsa + cheese = Heaven

It happens to us all. I try and do it every few weeks. 

Salads and soups, pastas and quick sautes are typically the results, but I was dreaming of the lasagna at Don Angie in NYC and wound up throwing this together in a flash. And it rocked. It didn’t scratch the itch for that amazing lasagna but…it was delicious.

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What I had on hand:

• 1 box of lasagna noodles

• 2 cups of frozen red chile sauce, a mild puree of cooked red chiles and tomatoes that I use sometimes for chilaquiles 

• 2 cups of leftover tomatillo salsa 

• About a pound and a half of leftover seasoned lamb that I used to make lahmacun a few weeks ago (recipe for that meat mixture below, but you can use cooked seasoned ground beef, leftover roast chicken, or make this mixture from scratch).

I always have leftover seasoned raw ground meat and seafood products in Ziploc bags in my fridge— from dumpling experiments, sausage making test runs and the like… so I threw it all together, making the video along the way and VOILA.

Enjoy, and don’t be afraid to experiment! There are no mistakes in the kitchen, just learning.

Watch me make this recipe:

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