Leftover rigatoni with chicken and mushrooms, mixed with eggs, grated parmigiano and pecorino, s&p, and fresh basil and thyme. Heated medium high on the stove in an olive-oiled sauté pan for 5 mins. Then, more cheese grated on top with some torn basil leaves and a sprinkle of EVOO. Thrown into a 350° F oven for 3 minutes, upped to 500° F for two minutes.
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