Naunie's Pastera (Leftover Easter Pasta Bake)

Naunie's Pastera (Leftover Easter Pasta Bake)

3
AllieGeekPi 92

"Ever wonder what to do with the small amounts of leftover dry pasta that are in your cupboard? Once a year, at Easter, use them in this Italian baked pasta dish!"

Ingredients 3 h 10 m {{adjustedServings}} servings 192 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Arrange sausage slices on foil-lined baking sheet.
  4. Bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. Lower oven heat to 325 degrees F (165 degrees C).
  5. 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.
  6. 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.
  7. 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.
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Reviews 3

  1. 3 Ratings

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Rae
3/31/2015

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).

thebonster
4/5/2013

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.

AllieGeekPi
3/9/2013

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