Pasta Isabarte

Pasta Isabarte

32 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Kevin Denver Banks
Recipe by  Kevin Denver Banks

“Pronounced 'Is-uh-bart-uh' , this dish was invented as a college student. It not only satisfied my voracious appetite and love for Italian food but also scored well with my lady friends. Easy to prepare, even easier to eat!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until almost done, soft but not limp; drain.
  3. Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Using a sharp knife, dice the eggs.
  4. In a large mixing bowl, gently mix tomato, olives, red peppers, yellow peppers, green peppers, onions, eggs, oregano, garlic salt, and pasta sauce. It's more fun to do the mixing with your hands! Pour the drained pasta into the bowl and mix.
  5. Pour the mixture into a large, deep, greased casserole dish. Cover with as much cheese as you can, making sure the edges are covered completely. Put lid on dish and bake on a low rack for 30 to 35 minutes or until the cheese is completely melted and turning a golden brown. Let it cool for about 10 minutes, cut into squares and serve.

Share It

Reviews (32)

Rate This Recipe
JIMMYTUTONE
13

JIMMYTUTONE

Oh my God! What a great dish. I fed three friends and had enough leftover for lunch the next day. Whoever thought to put hardboiled eggs in a pasta dish is an absolute genius. Very flavorful and fun to eat. This Banks guy knows what he's talking about.

Christiane61
12

Christiane61

A great recipe. The peppers stay slightly crunchy, amazingly. My kids liked the noodles and the cheese

bljersey
8

bljersey

We have made this twice now and my bf and I love it. We made a few changes - I substitute an orange bell pepper for green and add some fresh garlic. I prefer to use small chopped mushrooms in place of the black olives, and add a few red pepper flakes for some kick. Also, we upped it to 3-4 eggs depending on size. I think that if you put layers of cheese in between layers of pasta (instead of just on top) before cooking, the final dish has a little more structure and doesn't fall apart when you go for leftovers the next day. This is a great meal and makes a lot of food.

More Reviews

Similar Recipes

Pasta Lasagna
(343)

Pasta Lasagna

Pizza Pasta
(288)

Pizza Pasta

Cheryl's Spinach Cheesy Pasta Casserole
(279)

Cheryl's Spinach Cheesy Pasta Casserole

Pasta Bake
(206)

Pasta Bake

Vegetarian Baked Pasta
(72)

Vegetarian Baked Pasta

Pasta Shells Florentine
(56)

Pasta Shells Florentine

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 561 cal
  • 28%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 82.8 g
  • 27%
  • Protein
  • 24.5 g
  • 49%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 1010 mg
  • 40%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Prawn Pasta

>

next recipe:

Cheryl's Spinach Cheesy Pasta Casserole