This Ina Garten recipe helped me turn one easy lunch into 2 different meals I actually crave — and kept me fed all week
I tried Ina Garten's "two-fer" or "2-for-1" recipe for a tomato soup and baked pasta. It was easy to turn one meal into a new lunch the next day.
Paige Bennett was enchanted by the simplicity and flavor of Ina Garten's two-fer recipe. She attempted to make a tomato-eggplant soup and cheesy baked pasta. The soup had a strong fennel flavor which she found off-putting, but the overall taste was delicious. Paige Bennett chose to cut the soup recipe in half to accommodate leftovers for the pasta dish.
The aroma of the simmering soup was enticing, with garlic and onion combining with spices and chili flakes. The soup itself was balanced in sweetness, earthiness, umami, and a hint of spice. However, Paige Bennett wished the fennel flavor was softer. She proceeded to transform the soup into a cheesy baked pasta using fusilli noodles, mozzarella, Parmesan cheese, salt, and pepper.
The baked pasta was a hit, with an earthy sweetness from the eggplant and tomato that paired well with the noodles. Paige Bennett noted that the mozzarella melted and then congealed, so she plans to top the dish with shredded mozzarella for a crispy crust next time. Both recipes were quick and easy enough to prepare during her lunch break, providing enough food to last her throughout the week without tedium.
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