Baked pasta and potatoes with provola is a classic of Neapolitan cuisine, embodying the warmth and goodness of simple and genuine dishes. It’s one of those recipes that evoke home, family Sundays, and aromas that fill the kitchen, instantly lifting your mood.
In this baked version, the pasta and potatoes become even more delicious: the provola melts, creating a cheesy and flavorful center, while a golden and crispy crust forms on the surface. The contrast between the softness of the filling and the lightness of the gratin makes this dish the perfect comfort food for any season, especially for colder days when you crave something warm and comforting.
This is an easy recipe to make, with simple and humble ingredients: potatoes, pasta, shallot (or onion), good olive oil, and of course the provola, the main star that gives the dish its unmistakable smoky aroma. You can prepare it in advance and bake it at the last moment, to serve a steaming and delicious dish that will make everyone at the table happy.
Perfect for a Sunday lunch, a casual dinner, or even to bring as a main dish, it’s a recipe that never disappoints. If you love dishes rich in flavor and tradition, you can’t miss this creamy, cheesy, and simply unique baked pasta.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Pasta and Potatoes with Provola
- 1.1 lbs mezze maniche rigate
- 2.2 lbs potatoes
- 8.8 oz provola
- 1 oz grated Parmesan cheese
- 0.7 oz breadcrumbs
- 1 shallot
- 1 bunch parsley
- 4 pinches salt
- 1 pinch pepper
- 5 tbsp extra virgin olive oil
- as needed water
Preparation of Baked Pasta and Potatoes with Provola
Peel the potatoes and cut them into chunks.
In a pot, sauté the chopped shallot (you can also leave it whole and remove it later) with four tablespoons of oil. Add the potatoes and stir, letting them absorb the flavor for a few minutes.
Pour in water to cover the potatoes, add salt, and cook on high heat until it simmers. Then, lower the heat and continue cooking for about twenty minutes.
Add the pasta and stir. If needed, add a bit more water. Cook the pasta for half the time indicated on the package, stirring occasionally. It should not be too thick at the end.
Remove from heat and add freshly chopped parsley, pepper, and a tablespoon of oil.
Grease a baking dish with a little butter and pour in half of the pasta and potatoes, add the grated cheese and cubed provola, cover with the remaining pasta. Sprinkle the surface with breadcrumbs.
Bake in a preheated oven at 356°F (180°C) for 30-35 minutes. The surface should be golden and crispy.
Storage of Baked Pasta and Potatoes with Provola
Baked pasta and potatoes with provola can be stored in the fridge, well-covered, for 2 days. You can reheat it in the oven at 356°F (180°C) for a few minutes or in the microwave.
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FAQ
Can I use mozzarella instead of provola?
Yes, but I recommend choosing a well-drained mozzarella or fiordilatte to avoid the dish becoming too watery. Provola, especially smoked, provides a stronger flavor and better texture.
Can I prepare the baked pasta and potatoes with provola in advance?
Certainly! You can assemble the dish even the day before and store it in the fridge, covered with plastic wrap. When ready to serve, simply bake it for 30 minutes until it achieves the classic golden gratin.
What type of pasta is ideal for this recipe?
The most commonly used types are tubetti, mezzi rigatoni, or ditalini rigati, perfect for holding the creamy potato and provola sauce.
Can I add pancetta or other ingredients?
Yes. Some crispy pancetta or diced speck will make the pasta even more flavorful and rustic, without losing its traditional essence.
