Naunie's Pastera (Leftover Easter Pasta Bake)

4.3
(3)

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!

2
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

Directions

  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.

Nutrition Facts (per serving)

192 Calories
10g Fat
15g Carbs
10g Protein
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.

You’ll Also Love