Day- After Casserole For A Hearty Breakfast

• 2 cups leftover meat (turky,beef, pork, chicken, lamb or sausages) chopped in bite-size pieces
• 2 tablespoons olive oil
• 1 medium onion diced
• 1 large or two small leeks (white part) sliced
• 2 large garlic cloves minced
• 2-3 medium zucchini unpeeled or 1 large eggplant cut in half and sliced in 1/4 -inch pieces
• 2 cups can tomatoes, drained
• 1 cup good quality red wine
• 1 cup fresh or frozen peas
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg freshly ground
• 2 teaspoons salt
• 1/2 teaspoon red pepper flakes
• 1/2 a pound pasta of your choice fresh cooked or leftover (al dente), I like Pappardelle
• 1/2 cup grated Parmesan, Romano or Sharp White Cheddar cheese
• 2-3 tablespoons fresh herbs of your choice(chopped)

1. Brown the meat in oil; add onion, leeks, and salt; saute until tender. Stir in zucchini, tomatoes, garlic, and wine, cinnamon, nutmeg, and red pepper flakes; saute for about 10 minutes or until the mixture is reduced in half. Set aside to cool to room temperature.
2. Meanwhile cook pasta; before draining reserve 1/2 cup of the cooking liquid. If using leftover pasta, worm it in a double boiler.tently mix everything together; fold in the fresh peas, chopped herbs, and cheese.rnIf you fill that the mixture needs more moisture, add the reserved cooking liquid.
3. Taste for seasoning; grease a four-quart casserole baking dish; pour the mixture, smooth-out the top. tn a small bowl combine 1/2 cup Panko breadcrumbs, 1 tablespoon Extra Virgin olive oil and some more grated cheese. tprinkle over the top and bake for 30 minutes in 400 degrees preheated oven.

leftover meat, olive oil, onion, leeks, garlic, zucchini, tomatoes, red wine, ubc, ubc, salt, red pepper, pasta, cheddar cheese, fresh herbs

Taken from food52.com/recipes/11692-day-after-casserole-for-a-hearty-breakfast (may not work)