Fortunately, we also had made excess Tuscan-Style Beans With Tomatoes and popped them into the freezer. We decided to make our lunch with those two dishes and a salad (ok, so we take our main meal at lunchtime).
The pie re-heated beatifully in the oven (we had a little pasta sauce left from the other day too, to go on top), and the beans were just as we remembered them being - perhaps even a bit better for having the flavours nicely blended.
I then made a mix of salad veggies - red bell pepper, onion, celery, cucumber and apple on a bed of romaine - and dressed it in a mix seasoned rice vinegar and balsamic vinegar. It was just right!
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