- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 221.14 (Kcal)
- Carbohydrates 15.57 (g) of which sugars 1.62 (g)
- Proteins 11.52 (g)
- Fat 13.10 (g) of which saturated 6.64 (g)of which unsaturated 4.50 (g)
- Fibers 1.20 (g)
- Sodium 306.73 (mg)
Indicative values for a portion of 100 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
Variations and tips
– The ingredients used in this recipe are designed to make baked pasta easy and quick to prepare. However, if you want to make it richer, you can also add béchamel or further enrich it with some sautéed minced meat with a little oil, which you will then add along with the other ingredients.
– You can also make this baked pasta a fridge-clearing first course: you can indeed use leftover cheese and cold cuts you have in the fridge… your baked pasta will surely become even tastier!
– How to store baked pasta? Once ready, you can store it in the refrigerator in a well-sealed container for 2-3 days. When you want to consume it, you can either reheat it in the oven at 300°F for 10-15 minutes or heat it in a pan with a drizzle of oil.
– Can baked pasta be frozen? Of course! You can freeze leftover baked pasta preferably in well-sealed single-serving containers that can be placed directly in the oven: when you need to defrost one or more servings, just put them directly in the oven and reheat at 210°F for about 20 minutes and then another 10 minutes at 355°F… it will be like freshly made! Alternatively, you can take your baked pasta portions out of the freezer the night before, let them sit in the fridge overnight, and then consume them for lunch, reheating them in the oven at 355°F for about 10-15 minutes or until the mozzarella starts to melt again.
