Bolognese Pie with Biscuit Topping

Once you get sick of eating leftover spaghetti, here is another (really really delicious) option for you. And, I guarantee you will have a ton of sauce left, but this makes you feel like you've made a whole new meal! And the best part is, it takes hardly any time.

Adapted from Everyday Food

Ingredients:
2 tsp olive oil
1 medium zucchini, quartered lengthwise and cut into 3/4 inch chunks (or you could just slice that sucker up. Your choice)
Leftover Bolognese sauce

Biscuit Topping:
1 c all-purpose flour (spooned and leveled)
1 1/2 tsp baking powder
1/2 tsp rosemary
1/4 tsp dried thyme
1/2 tsp salt
3 tbs cold unsalted butter, cut into small pieces
3/4 c milk
1/2 c finely grated Parmesan cheese

Note: this recipe calls for you to heat and bake the sauce in a cast iron skillet, but since I know you don't have one (me either, how sad is that?), you will have to get a couple more dishes dirty.

1. Preheat oven to 425 degrees. Make the meat base: heat oil in a skillet over medium-high heat. Add zucchini and sprinkle with rosemary (this is my personal addition, if you aren't a fan, feel free to skip); cook, stirring, until golden and just beginning to soften, 4-5 minutes. Stir in leftover bolognese sauce until warmed through.

2. Make the biscuit topping: in a large bowl, whisk together flour, baking powder, thyme and salt. Using a fork or your fingers, work in butter until pea-sized clumps form. Stir in milk and cheese until dough just comes together.

Note: if you want to make the biscuit dough ahead of time, mix the dry ingredients together, work in the butter, and refrigerate (up to several hours ahead of time). When you are ready, stir in the milk and cheese, and proceed.

3. Pour meat mixture into a baking dish. Spoon dough over mixture in 6-8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown, about 25 minutes (a toothpick should come out clean). Serve immediately.