I hate it when I cook too much pasta. It either stands dry and bare in the fridge waiting to be topped or becomes dry and tasteless. It occurred to me that my favorite recipe for pasta was a nice cure for this dilemma, and also made for a quick last minute meal.
2 c. pasta (bow tie, corkscrew, and penne work best)
1 c. spaghetti sauce
1/2 c. mozzarella (use more for a cheesier taste)
2 Tbsp. parmesan
1/4 c. ricotta
Mix pasta, spaghetti sauce, ricotta, 1/4 cup mozzarella and 1 Tbsp. Parmesan in large skillet.
Cook on medium heat until heated through, approximately 10 min. Stir occasionally to prevent sticking.
Top with remaining 1 Tbsp. parmesan and 1/4 cup mozzarella.
Cover, reduce heat to low. Continue cooking until cheese is melted.