Name: Stuffed Rolled Tortillas
Yield: Makes 12 tortillas or 4 to 6 servings
Ingredients: 3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains; 12 corn or flour tortillas; 1 cup ricotta or cottage cheese; 2 cups spaghetti sauce, homemade or prepared; 1/2 cup shredded cheese, such as Cheddar or mozzarella; About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers; 1/2 cup sliced nacho japapeños, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco; 1/2 cup chopped fresh coriander or parsley; 1 lemon or lime cut into wedges

One of the best ways I know of serving a dish the second time around is to dress up the leftovers in tortillas, bake them in a spaghetti sauce, and top them with crunchy stuff. Even a picky kid might not recognize last night's dinner — if you're lucky.

You can use the same fillings and toppings you would with tacos or try some others.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.