Creamy Baked Pasta and Potatoes: Easy, Cheesy, and Traditional Recipe.
Baked pasta and potatoes is my version even more delicious of one of the most beloved dishes of Italian tradition.
Creamy inside, with a golden and slightly crispy top, it wins you over at the first bite thanks to the perfect balance between simplicity and taste.
It is the ideal recipe when you desire a cozy comfort food, but also when you want to bring something genuine to the table that smells of home.
This preparation originates from the classic pasta and potatoes and then baked to create an irresistible crust. Perfect for Sunday lunch, a family dinner, or to prepare in advance, it is an economical, hearty, and easy-to-customize dish.
Discover how to prepare it without stress and with few ingredients.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Electric Oven, Microwave
- Cuisine: Italian
- Seasonality: Fall, Winter, Carnival
- Energy 490.79 (Kcal)
- Carbohydrates 58.69 (g) of which sugars 3.06 (g)
- Proteins 19.85 (g)
- Fat 20.75 (g) of which saturated 3.29 (g)of which unsaturated 1.76 (g)
- Fibers 6.83 (g)
- Sodium 1,536.17 (mg)
Indicative values for a portion of 350 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 for Baked Pasta and Potatoes
- 1.06 lbs mixed pasta
- 1.32 lbs potatoes
- 8.82 oz smoked cheese ((or scamorza))
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
- 1.76 oz grated Parmesan cheese
- 1.76 oz breadcrumbs
- 2 tbsp tomato paste
- Half onion
- Half celery (stalk)
Tools
- 1 Pot pot
- 1 Potato Peeler potato peeler
- 1 Baking Dish glass baking dish
- 1 Potato Masher potato masher
Steps for Baked Pasta and Potatoes
Let’s start by following the steps of the classic Neapolitan pasta and potatoes (detailed recipe at the link).
Peel the potatoes and cut them into small cubes. This way, they will cook faster.
In a large pot, big enough because we will cook everything in one pot, add a dash of oil, the chopped onion, and the celery stalk. Turn on the burner and let it slightly wilt.
Now, add the potatoes to the pot, season with salt and pepper, and let them brown for a few minutes.
At this point, add hot water until covered, lower the heat, and put the lid on.
Let it simmer; halfway through the cooking of the potatoes, add tomato paste. Let it cook slowly until the potatoes are soft enough to break apart.
If we notice that everything is drying out too much, we add water.
When the potatoes are very soft, we can mash some of them directly in the pot with a manual potato masher, or roughly blend them with an immersion blender.
It’s time for the pasta. Add a little water and pour the pasta directly into the pot. Stir carefully to prevent sticking. Even here, if we notice it’s drying out too much, add a little water. When the pasta is very al dente, turn off the heat. Add the diced provola or scamorza and stir with a wooden spoon.Take the baking dish and pour everything inside, finishing with a nice covering sprinkle of grated Parmesan cheese and breadcrumbs.
The cooking:
You can cook the pasta and potatoes in the microwave for 15 minutes on Crisp or Combined Microwave and grill at 650W.
Or you can cook in a convection oven at 356°F for 20 minutes, finishing with 5 minutes of grill.
Remember to let the casserole rest for at least 15 minutes before serving it.
Advice
To achieve a nice golden and crispy crust, you can add a drizzle of oil well distributed on the surface before baking.
It’s important to activate the Grill function both in the microwave and traditional oven.
Remember to let the casserole rest for at least 15 minutes before serving it. This will compact the pasta nicely and ensure a superb taste.
FAQ (Questions and Answers)
Can I prepare baked pasta and potatoes in advance?
Yes, absolutely, you can prepare it in advance without problems. I recommend cooking the pasta and potatoes on the stovetop first, leaving it slightly softer and creamier, then transferring it to the baking dish without doing the final gratin. Cover with plastic wrap or seal in an airtight container and store in the fridge for up to 24 hours. When ready to serve, add the cheese sprinkle and bake to create the golden crust.
How to store already cooked baked pasta and potatoes?
Once cooked and completely cooled, you can store it in the refrigerator for 2-3 days in an airtight container. Reheat it in the oven covered with foil or in a pan with a lid to prevent it from drying out too much.
Can baked pasta and potatoes be frozen?
Yes, it can be frozen, preferably without the final gratin. Let it cool, portion it, and store it in freezer-safe containers for up to 2 months. To consume, thaw it in the fridge and then bake it for a few minutes: it will become perfectly cheesy again.
