I love it like crazy! Baked pasta and potatoes is rich, flavorful, perfect when it’s cold outside or simply when you need a delicious and comforting dish. Along with baked pasta dishes, it’s one of the family favorites, and it’s super convenient because you can prepare it in advance and bake it at the last moment. I enriched it with Asiago cheese, but you can use your favorite stringy cheese.
Let’s get to work and prepare baked pasta and potatoes together.
OTHER BAKED PASTA RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Pasta and Potatoes
- 2.2 lbs potatoes
- 1 onion
- 1 stalk celery
- 1 carrot
- 5 tbsp extra virgin olive oil
- to taste salt
- 4.2 cups water (approximately)
- 2 tbsp tomato paste
- 1 tsp chili powder
- 14 oz small pasta
- to taste rosemary
- 1 oz grated Parmesan cheese
- 5 oz Asiago cheese
Tools
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- Casserole
- Baking Dish
Steps for Preparing Baked Pasta and Potatoes
Peel the potatoes, cut them into chunks and rinse them. Prepare a mince of celery, carrot, and onion. Sauté it in a pan with 4 tablespoons of extra virgin olive oil. Add the potatoes and, after letting them flavor, add a few ladles of water.
Add the tomato paste, salt, chili powder, and, after covering with a lid, cook for 10-15 minutes. Ensure there is always enough water for cooking. Add the pasta, rosemary, a bit more water, and bring the pasta almost to cooking, always covering with a lid. Remove from heat a few minutes before the cooking time indicated on the pasta package.
Add the cheese cubes and mix. Pour into a previously greased baking dish, enrich with grated cheese and a drizzle of extra virgin olive oil. Place in a static oven for about 30 minutes or until a crispy crust forms. Serve the hot steaming baking dish or even lukewarm.
Storage
You can store baked pasta and potatoes in the fridge for one day.
