Turn leftover sauced pasta into a crispy pasta pie with butter, garlic, bocconcini and Parmigiano-Reggiano. An easy no-waste meal that makes leftovers taste completely different.
This cozy red lentil pumpkin soup combines roasted pumpkin, red lentils, carrots, celery and garam masala. A frugal fall recipe contributed by CBB reader Nicola.