Leftover pasta bake

Start with a large portion of leftover pasta, sauce mixed in.
Spray a large baking pan with oil
Spread about 1/2 of the pasta evenly in the pan.
Sprinkle with feta cheese.

Pasta and feta layers

In a pot, boil chopped kale in water for about 5 minutes.

Kale in boiling water

Drain the water off and top the pasta with the kale.
Slice a small eggplant into 1/4 inch rounds. Heavily salt each side. Allow to sit for 30 minutes. When the time is up, rinse the salt off and pat the eggplants dry.

Eggplant sitting with salt

Slice a small yellow squash into 1/4 inch rounds.
Spray a baking sheet with oil

Eggplant, squash layer on top of pasta and feta layer

Spread the eggplant and squash on the baking sheet and roast at 400 F for about 20 minutes. When the veggies are beginning to brown, remove them and carefully place them on top of the kale, in the baking pan.


Spread the remaining pasta evenly over the top.

Leftover pasta - ready-to-bake!

Sprinkle again with feta cheese.
Bake at 350 F for about 30 minutes, until the pasta is hot.
Serve with crusty bread

Who says leftovers aren't fun! More please!