Have you ever wondered what to do with the leftover, small amounts of dry pasta in your cupboard? Use them in this Italian baked pasta dish only once a year, at Easter!
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 40 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 24 |
| Yield: | 2 pasta casseroles |
Ingredients
- 2 ½ tablespoons olive oil, divided
- ¼ pound elbow macaroni
- ¼ pound ziti pasta
- ¼ pound farfalle (bow tie) pasta
- ¼ pound radiatore pasta
- 1 pound sweet Italian sausage links, cut into 1/2- inch slices
- 12 jumbo eggs, or more if needed
- ½ cup shredded Pecorino Romano cheese, or more if needed
- salt to taste
- ¼ teaspoon freshly ground black pepper, or more to taste
- 2 tablespoons olive oil, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart and a 1 1/2-quart round glass baking dish each with 3/4 teaspoon olive oil; drizzle 1 tablespoon of remaining olive oil into bottom of each baking dish.
- Bring a large pot of lightly salted water to a boil. Cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Arrange sausage slices on foil-lined baking sheet.
- Bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. Lower oven heat to 325 degrees F (165 degrees C).
- Beat eggs in a large bowl until foamy, using an electric mixer. Add Pecorino-Romano cheese, salt, and black pepper; continue to beat egg mixture with electric mixer on highest speed until eggs and cheese are blended, 2 to 3 minutes. Stir cooked pasta into eggs and cheese; mixture should be runny and look like pasta is floating in egg mixture. Stir additional beaten eggs and Pecorino-Romano cheese into mixture if more egg mixture is needed.
- Ladle spoonfuls of egg-pasta mixture into each casserole, followed by a layer of sausage; continue layering pasta mixture and sausage until all sausage has been used. Top casseroles with final layer of pasta mixture. Drizzle top of each casserole with 1 tablespoon olive oil. Small pieces of pasta should stick out of the egg mixture.
- Bake in the oven until casseroles are set in the center, about 1 hour; raise oven heat to 350 degrees F (175 degrees C) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 234 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed this dish. I did kind of mess up though 🙁 So I had to make some quick changes. Accidentally bought large eggs instead of jumbo so I was short on eggs. Since I only had two other eggs at home I had to improvise because my pasta wasn’t really floating. So I added heavy cream. Not perfect but it worked well, so I don’t think it came out the way it was supposed to, still delicious. I also used more cheese but I didn’t measure it. I just shredded what I had left of my Romano wedge 🙂 I’d definitely make this again (using the right eggs and no cream).
sorry, it wasn’t really for me. it’s not that there was anything wrong with it, but it was a little bland. i think a very similar dish can be made on the stove top within not even half the time.
This is my great grandmother’s recipe. The recipe without AR’s edits is the following personal recipe: http://allrecipes.com/personalrecipe/63170028/naunies-pastera-leftover-pasta-bake-easter-pasta-bake-italian-baked-macaroni/detail.aspx