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!

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Recipe Summary

prep:
30 mins
cook:
2 hrs 40 mins
total:
3 hrs 10 mins
Servings:
24
Yield:
2 pasta casseroles
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

192 calories; protein 9.9g 20% DV; carbohydrates 14.9g 5% DV; fat 10.4g 16% DV; cholesterol 130.9mg 44% DV; sodium 233.8mg 9% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2015
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). Read More
(1)

Most helpful critical review

Rating: 3 stars
04/06/2013
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. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/09/2013
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 Read More
(1)
Rating: 3 stars
04/06/2013
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. Read More
(1)
Rating: 5 stars
03/31/2015
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). Read More
(1)
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