Baked pasta casserole is a rich and hearty first course, perfect for serving at Sunday lunch. I must admit that the other day it saved my dinner. My daughter’s boyfriend decided to stay for dinner at the last minute and I didn’t have anything ready. The only things I had in the fridge were leftover tomato sauce from the pizza, some cold cuts, and a few pieces of melting cheese. Of course, if you prefer, you can enhance it by adding meatballs or hard-boiled eggs.
So, I came up with this unique dish that, besides saving my dinner, pleased everyone. A recipe perfect for those last-minute dinners, but it can also be prepared in advance and baked just before serving. A baked pasta with a stringy texture and a crust you’ll love. Try it and let me know. Now follow me to the kitchen, because the baked pasta casserole will be ready in a click!
If you’re interested in more baked first course recipes, also check out:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 612.86 (Kcal)
- Carbohydrates 32.44 (g) of which sugars 1.35 (g)
- Proteins 34.97 (g)
- Fat 38.56 (g) of which saturated 8.41 (g)of which unsaturated 10.82 (g)
- Fibers 2.67 (g)
- Sodium 1,842.23 (mg)
Indicative values for a portion of 327 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz pasta
- 1 clove garlic
- 1.8 oz extra virgin olive oil
- 12.3 oz tomato sauce
- 4.6 oz salami
- 3.2 oz mortadella
- 7.6 oz scamorza cheese
- 1.4 oz grated Parmesan cheese
- salt (to taste)
Tools
- High-sided Saucepan
- Frying Pan
- Baking Dish
- Cutting Board
- Knife
Steps
First, start by preparing the sauce. Clean a garlic clove, cut it in half, and remove the less digestible inner part. Sauté it in a pan with the oil for a few moments, then add the tomato sauce. Season with salt and pepper and cook for 10 minutes with a lid on low heat.
Meanwhile, dice the salami, mortadella, and scamorza cheese, and cook the pasta in plenty of salted water until al dente. Drain the pasta, transfer it into the sauce, and sauté for a few moments. Then, pour half of the pasta into a baking dish and distribute the diced mortadella and scamorza cheese over the top. Add some grated cheese and cover with the remaining pasta. Distribute the rest of the cold cuts and scamorza cheese, more grated cheese, and bake at 356°F (180°C) for 20 minutes on a static function and another 5 minutes on the grill function until a delicious crust forms on the surface.
The baked pasta casserole is ready! Serve it hot and stringy.
Variations and Tips for Baked Pasta Casserole
Baked pasta can be stored in the fridge for one or two days at most in a container with a lid. It is also possible to prepare the baked pasta in advance and bake it just before serving.
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FAQs for Baked Pasta Casserole
Can I replace the cold cuts with other ingredients?
Yes, the baked pasta casserole is a recipe that helps you use leftover items in your fridge, so you can use any ingredients you like. You can replace the salami and mortadella with hard-boiled eggs, or use only cheese.
