Just a few ingredients (but well chosen) can turn a classic dish into something special. That’s why I want to share with you my baked pasta and potatoes recipe. A very tasty dish that tastes like home, simplicity and family meals. The recipe is rustic and genuine, but stands out for a few details that make the difference. First of all, I didn’t boil the potatoes (as is commonly done) nor did I cook them together with the pasta; I roasted them separately to get a crispy texture and a more intense flavor. And then the cheese! Instead of the usual scamorza that melts (and it’s delicious… don’t get me wrong) I used caciocavallo which doesn’t fully melt in the oven but softens just enough to become stringy when bitten, keeping its strong identity and unmistakable taste. The result? A nice contrast of textures that gives life to a truly slurp-worthy first course. A dish the way I like it. And maybe… you will too!
Other “pasta and potatoes” recipes I recommend you try:
- Difficulty: Easy
- Cost: Moderate
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Boiling, Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for baked pasta and potatoes
- 11 oz short pasta (shape of your choice)
- 14 oz potatoes (weight after peeling (about 14 oz, ~400 g; ~0.9 lb))
- 3 vine-ripened tomatoes (about 14 oz (about 400 g))
- 2/3 cup red onion
- 4 oz caciocavallo cheese
- 3 tbsp grated Grana Padano (or Parmigiano)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Peeler
- 1 Bowl
- 1 Pot
- 1 Large skillet / saucepan
- 1 Frying pan
- 1 Baking dish
Preparation of baked pasta and potatoes
Peel the potatoes, wash them and cut them into not-too-large cubes. Then put them in a bowl, cover with cold water and let them soak for at least 20 minutes.
Meanwhile, wash the tomatoes and cut them into pieces.
Peel the onion and slice it.
Cut the caciocavallo into small cubes as well.
In a large pan, heat a few tablespoons of oil before adding the onion. Sauté it for a couple of minutes, then add the tomatoes and a generous pinch of salt.
Cook over medium heat for 4–5 minutes, then turn off the heat and perfume with basil leaves torn by hand.
In a frying pan, heat a couple of tablespoons of oil, then add the potatoes previously drained and dried with a cloth or paper towel. Season them as you like and cook for about ten minutes, stirring often. When done, they should be golden. I used my potato seasoning, but simple salt and pepper work well too.
Cook the pasta in plenty of boiling salted water; drain it al dente and immediately transfer it to the pan with the tomatoes, mixing well to combine the ingredients.
At this point, transfer the pasta into an oiled baking dish.
Then add the roasted potatoes and the cubes of caciocavallo.
Finally, sprinkle the entire surface with the grated cheese.
Gratin under the broiler for 5–10 minutes. I used the grill function.
Remove the baked pasta and potatoes from the oven, scent with chopped parsley and serve immediately, piping hot. Enjoy! Paola.
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