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Ina Garten loves “twofers.” Make something for dinner one night, and then turn it into something completely different the next.
Baked pasta with tomatoes and eggplant from Cook Like a Pro: Recipes & Tips for Home Cooks is one of those recipes. Whip up tomato and eggplant soup, then use the leftovers as pasta sauce. Pretty darn brilliant.
Don’t have individual ramekins? Garten has a pro tip: “You can bake this pasta in one larger dish, but making individual gratins looks so much more professional.” Go ahead, do it for the ’gram.
Oh, and she calls for two different kinds of pasta. Not only do they add great texture, but you can use up the leftover boxes of pasta in your pantry. Ina, you’ve thought of everything.
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