The recipe for baked pasta with potatoes and sausage is a rich and satisfying dish that combines robust flavors and creamy textures. This delicious preparation is an excellent interpretation of Italian comfort food, able to win over the palate with its combination of tasty ingredients and its oven-baked preparation that gives an irresistible crispy touch to the surface.
The base of this recipe consists of layers of pasta cooked al dente, enriched with potatoes and succulent sausage. The sausage, with its savory and enveloping taste, gives a meaty and robust note to the dish, creating a perfect balance with the sweetness of the potatoes and the softness of the pasta. The final touch that completes this tasty preparation is the béchamel sauce, a creamy sauce based on milk, butter, and flour.
This delicious sauce, enriched with a generous dose of grated cheese, wraps the pasta with its velvety taste, creating a harmony of flavors that blend during baking. Baked pasta with potatoes, sausage, and béchamel is ideal for family dinners or to surprise guests with a dish that exudes comfort and tradition. Below I leave you other pasta recipes.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for baked pasta with potatoes and sausage
- 1.1 lbs casarecce
- 12.3 oz sausage (I used pizzaiola style)
- 3 potatoes (large)
- 1/2 cup water
- to taste salt
- to taste pepper
- 5.3 oz mozzarella
- 3.5 oz grated Parmesan cheese
- to taste extra virgin olive oil
- 2.1 cups milk
- 1.4 oz butter
- 1.4 oz all-purpose flour
- 1/2 teaspoon salt
- 1 pinch pepper
- to taste nutmeg
Tools for baked pasta with potatoes and sausage
- 2 Pots
- 1 Pan
- 1 Knife
- 1 Bowl
- 1 Baking dish
Steps
To prepare baked pasta with potatoes and sausage, start by cleaning and peeling the potatoes, then cut them into very small cubes.
After removing the casing from the sausage, give a swirl of oil in the pan and crumble the sausage.
Transfer the potatoes as well, adjust salt and pepper, and pour in 1/2 cup of water.
Let it cook on low flame until the water is completely absorbed, then set aside.
In the meantime, bring water to a boil for the pasta and prepare the béchamel sauce by melting a knob of butter.
Now add the flour and mix with a whisk, pour in the milk, salt, pepper, and nutmeg, and continue mixing
until it thickens, then set aside.
Drain the pasta a few minutes before the package instructions and transfer it to a large enough bowl. Add the potato and sausage seasoning,
the mozzarella cut into cubes,
the béchamel sauce,
the Parmesan cheese, keeping a bit aside, and
mix everything together.
Now transfer the pasta into a baking dish,
and sprinkle with the remaining cheese.
Bake in a preheated oven at 392°F for 20 minutes and 5 minutes on grill to form a crust.
Let rest for 10 minutes and serve.
