Wednesday: Pasta gratin

We needed to use up the filling and sauce from Monday's tortellini making, a simple pasta gratin was the way to do this.

I layered tomato sauce, elbow macaroni, and cheese (thinned with cream) in an oiled gratin dish and finished it with a layer of elbows that I tossed with olive oil, parmesan, and salt. This baked until nicely bubbly and brown.

Served with the required green salad, and some slow-browned brussel sprouts this was nice stuff. Not as good as the tortellini, but still quite good.