Leftover pasta: continuing to fuel my obsession with fennel seeds and oregano

We had pasta bake the other night and reheated the leftovers the next night to have on the side iwth gammon.

The pasta sauce was made with Quorn mince and had passatta, onion and courgette in too. I added a good dose of red wine to the sauce, as well as lots of spices including a good sprinkle of oregano and a tsp of fennel seeds. After adding the sauce to the pasta I stirred through some fat free fromage frais (mixed up with an egg) before adding it the the casserole dish. The pasta was then topped with a mozzarella ball (ripped) and put in the oven until the cheese was bubbling.

We had lots of leftovers! It was great, reheated the next night on the side of a gammon roast.

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