I made some yummy crock pot pastafagioli.  It had smoked sausage, peppers and onions, garbanzo beans, black beans, great northern beans and noodles.  The liquid cooked away quite a bit and the weather warmed up again, making soup a little less appealing,  so I improvised with a new casserole idea with the leftovers that was a hit!  (Sorry I forgot to take an after it was cooked picture).

6 cups leftover pastafagioli soup (drained – reserve the broth and freeze for future recipes)

1 jar cheddar cheese sauce or 2 cups homemade cheese sauce

2 c. shredded sharp cheddar cheese

Blend leftover pastafagioli and cheese sauce in a prepared 13 x 9 baking dish.

Top with shredded cheese.

Bake at 350 F for 30 minutes.