One-pan baked pasta from the fridge

Slice a shallot straight into the baking dish, add leftover bagged greens, canned crushed tomatoes, thin-sliced cured beef and chunks of fresh mozzarella.

Season with pepper, chili flakes, grated cheese, garlic powder and a little more salt than usual.

Stuff in as much dry pasta as fits and top off with water, or white wine cut with water, just enough to cover everything.

Bake about an hour, adding more mozzarella on top toward the end; it is done when the dish seems solid.