Recipes Cuisine European Italian Naunie's Pastera (Leftover Easter Pasta Bake) 4.3 (3) 3 Reviews 2 Photos 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! Submitted by AllieGeekPi Published on April 2, 2019 Save Rate Print Share Trending Videos Close this video player 2 Prep Time: 30 mins Cook Time: 2 hrs 40 mins Total Time: 3 hrs 10 mins Servings: 24 Yield: 2 pasta casseroles Jump to Nutrition Facts 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 Directions 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. I Made It Print Nutrition Facts (per serving) 192 Calories 10g Fat 15g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 192 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 16% Cholesterol 131mg 44% Sodium 234mg 10% Total Carbohydrate 15g 5% Dietary Fiber 1g 2% Total Sugars 1g Protein 10g 20% Calcium 50mg 4% Iron 1mg 8% Potassium 124mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved