If you've ever forgotten about a jar of marinara in the fridge, only to return to find it moldy and unpleasant, there are others. This is something that occurs to me all the time. I always mean to finish up the jar of leftover spaghetti sauce, but it gets lost in the chaos that is my refrigerator.

I'm squandering not only food but also money in the process. But from now on, you can expect a different me, guys. To reduce food waste and expand my culinary horizons, I set out to discover some interesting and novel applications for the marinara I had made in excess. You may find a recipe here that calls for a few teaspoons to a whole cup of leftovers.

Olive Tapenade

Invite some friends over for a round of Heads Up and some cocktails. Make a tasty tapenade that appears labor-intensive. Serve with crackers, carrot sticks, celery sticks, and garnish with chopped parsley. Spread the tapenade over the French bread, or if you want to impress them, combine it with some hummus that you buy from the shop. For a splash of color and a kick of peppery taste, sprinkle some arugula on top of each.

Stuffed Zucchini Boats

This is the no-fuss, healthful accompaniment you've sought for your favorite Italian-inspired main dishes. To begin, preheat the oven to 350°F and cut four zucchinis in half lengthwise. Afterward, use a spoon to remove the seeds and coat both sides of the zucchini with extra-virgin olive oil.

Place on a baking sheet lined with foil and top with tomato sauce, diced tomato, grated Parmesan cheese, fresh herbs like rosemary and thyme, and seasonings like salt and pepper. Allow baking for 15 minutes before switching to the broiler for the final 3 minutes.

Eggplant Parmesan for One

On evenings when you're dining solo, it might be tempting to microwave a frozen meal instead of cooking from scratch, but fresh food will always be your best choice. Make this Eggplant Parmesan for One from culinary blogger Betsy of BetsyLife.com the next time you're snacking and binge-watching Netflix. Y

ou need five more items to complete the dish beside the half cup of marinara that you already have on hand. You may feel good about eating this hearty dish since the eggplant is baked, not fried.

Tomato Vinaigrette

A flavorful and robust tomato vinaigrette is the perfect complement to any salad, whether it be a steak, spinach, or bean salad. Add a dash of red wine vinegar, a quarter cup of olive oil, half a cup of basil, a pinch of salt, and a few grinds of pepper to a bowl of spaghetti sauce. Mix it everything together and pour it over your favorite dish.

English Muffin Pizza

One of the best things about having pizza for dinner is. Ezekiel English muffin and mozzarella cheese are all you need to make these adorable tiny vegetarian pizzas.

Cook the muffins for 10 minutes at 375 degrees Fahrenheit with the remaining sauce spread on top, then add the vegetables and cheese. Make a healthy and satisfying salad for your mini pizzas by tossing the leftover vegetables with greens and dressing while the pizzas are in the oven.

Meatloaf

There may be a million ways to prepare meatloaf, but if you have 1/2 cup of spaghetti sauce at the back of your fridge, you can make our easy favorite. Mix in 2.5 pounds of lean grass-fed ground beef, 1/2 cup of dry seasoned breadcrumbs, one egg, and 1/4 cup of chopped onion.

Use your hands to combine the ingredients, then shape the dough into a loaf to bake in a greased 8-by-8-inch baking dish. Bake at 350°F for an hour, or until the meat is no longer pink in the center, adding a couple of extra generous spoonfuls of sauce on top.

Simple Ratatouille

You have yet to experience ratatouille to the fullest if all you know about it is from the movie about the rat who wants to be a great chef. This classic marinara-covered meal is hard to dislike because of its taste and the abundance of vegetables it contains.

Garlic, diced bell peppers, eggplant, onion, yellow squash, and zucchini are sautéed in olive oil for a quick and easy homemade version. Toss a cup of sauce, half a cup of water, and some chopped fresh basil. Before serving, let the ingredients boil and then simmer until soft.