I went to the pantry and found a quart of last year’s tomato sauce for a pasta meat sauce. I made quite a bit, adding a big onion, several peppers from the patio garden, Italian sausage, lots of minced garlic, and plenty of fresh herbs. We had it on spaghetti for lunch, leaving plenty sauce for a supper dish. TaMara’s cast iron purchase made me do this in one of my skillets. This 10 incher is just big enough for 8 ounces of cooked rigatoni with sauce and some mozzarella we had leftover from yesterday’s pizza.I noticed that a couple of the recipes I looked at called for assembling the dish in individual sized casseroles but I don’t have anything suitable so I used the pan I had. I discovered why the mention of individual portions – you need a helper with scissors to cut the mozzarella strings when spooning the pasta into bowls!