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Stanley Tucci's Pasta Casserole Is the Best Way to Use Leftovers
Ingredients
  • subheading: LAUREN HABERMEHL FOR TASTE OF HOME:
  • 5 ounces pancetta, diced
  • 1 small yellow onion, minced
  • 4 to 6 cloves of garlic, minced
  • 1 cup frozen peas, thawed and drained
  • 8 to 10 ounces leftover farfalle pasta, cooked al dente and drained
  • 1 cup leftover bechamel sauce (or a jar of creamy sauce)
  • 3 tablespoons butter, cut into small cubes
  • ½ cup Parmesan cheese, grated
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