Today’s menu at the Offbeat Trattoria is Pasta al Refrigerator, or Refrigerator Pasta, and ended up being a delicious mixup of the following:
3 meatballs in marinara (about two tablespoons marinara)
5 grapes, halved
1 cup rustic bread, diced
10 thin slices salted, dry cured pork (mine was home-made but use pancetta as a substitute)
4 olives, pitted and halved (it was to be 5 but the olive pitting tool suffered a catastrophic failure)
1/2 cup shredded pecorino romano
1 tomato, large dice
1 serving spaghetti, broken into pieces and cooked in salted, boiling water for about 8 minutes (should still be too firm to eat)
1/2 cup milk
1/4 cup cream
1/4 cup olive oil (to be used to coat the baking dish as well as mix with the ingredients)
Salt and Pepper to season
Pre-heat the oven to 450 degrees
Casserole dish for one (I use an old 8 inch terracotta dish from Spain).
Set aside the cheese, milk and cream for the second step. While the pasta cooks, prep the remaining ingredients and toss in mixing bowl with the olive oil (reserving two tablespoons to coat the baking dish). Season with the salt and pepper and toss again. Toss in the partially cooked spaghetti when ready.
Arrange the meatballs in the dish and then fill in with the tossed mixture of other ingredients. Top with the cheese, gently pour the cream and milk over everything. Bake for 25 to 30 minutes or until perfectly browned on top.