The baked pasta and potatoes with provola is a classic of Neapolitan cuisine, embodying the warmth and goodness of simple, genuine dishes. It’s one of those recipes that feels like home, like family Sundays, and aromas filling the kitchen, instantly lifting your spirits.
In this baked version, the pasta and potatoes become even more delicious: the provola melts, creating a cheesy and flavorful core, while a golden and crispy crust forms on top, making it irresistible. The contrast between the softness of the filling and the lightness of the gratin makes this dish a perfect comfort food for any season, but especially for the colder days when you crave something warm and enveloping.
This is an easy recipe to make, with simple and humble ingredients: potatoes, pasta, shallot (or onion), good oil, and of course provola, the star ingredient 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 tasty dish that will make everyone at the table happy.
Perfect for a Sunday lunch, a casual dinner, or even to bring as a single course, 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: Economical
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Pasta and Potatoes with Provola
- 1.1 lbs rigatoni pasta
- 2.2 lbs potatoes
- 9 oz provola cheese
- 1.1 oz grated Parmesan cheese
- 0.7 oz breadcrumbs
- 1 shallot
- 1 bunch parsley
- 4 pinches salt
- 1 pinch pepper
- 5 tbsps 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 flavors for a few minutes.
Pour water to cover the potatoes, season with salt, and cook over high heat until it starts to boil. Then, lower the heat and continue cooking for about twenty minutes.
Add the pasta and stir. If needed, add a little more water. Cook the pasta for half the time indicated on the package, stirring occasionally. At the end, it should not be too thick.
Remove from heat and add the chopped fresh parsley, pepper, and one 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 diced provola, cover with the remaining pasta. Sprinkle the surface with breadcrumbs.
Bake in a preheated oven at 356°F, for 30-35 minutes. The surface should be golden and crispy.
Storage of Baked Pasta and Potatoes with Provola
The baked pasta and potatoes with provola can be stored in the refrigerator, well covered, for 2 days. You can reheat it in the oven at 356°F 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 prevent the dish from becoming too watery. Provola, especially smoked, gives a more pronounced flavor and better texture.
Can I prepare baked pasta and potatoes with provola in advance?
Of course! You can assemble the dish even the day before and store it in the fridge, covered with plastic wrap. When ready to serve, just bake it for 30 minutes until you achieve the classic golden gratin.
What pasta shape is ideal for this recipe?
The most used shapes are tubetti, mezzi rigatoni, or ditalini rigati, perfect for holding the creamy sauce of potatoes and provola.
Can I add pancetta or other ingredients?
Yes. Some crispy pancetta or cubed speck will make the pasta even more flavorful and rustic without altering its tradition.
