Baked pasta



Baked pasta

Baked pasta is the Sunday dinner dish par excellence. Tasty and rich, this recipe will really please everyone! The version that we propose is very substantial and includes using tomato sauce (although there are versions which are plain, with vegetables or vegetarian), delicious meatballs, besciamella, provola cheese, parmesan cheese and boiled eggs, which, combined with the pasta, will create an unforgettable dish! When preparing pasta in the oven, it is very important to pay attention to cooking the pasta, which must be drained halfway cooked, to avoid overcooking it due to the long time it will spend in the oven which will give it a really inviting top crust!


Ingredients for the baked pasta
Rigatoni 21 oz (600 g)
Eggs 4 - medium
Parmigiano Reggiano PDO cheese 3 tbsp - to be grated
Scamorza (provola) cheese 10.6 oz (300 g)
For the meatballs
Pork 8.8 oz (250 g) - ground
Sausage 5.3 oz (150 g)
Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to be grated
Bread 3.5 oz (100 g) - soft inside part
Parsley 2 tbsp - shredded
Eggs 2 - medium
Fine salt to taste
Black pepper to taste
Nutmeg 1 pinch
For the sauce
Tomato purée 4 ¼ cups (1 l)
White onions 1
Garlic 1 clove
Extra virgin olive oil 4 tbsp
Fine salt to taste
Basil 5 leaves
Black pepper to taste
Béchamel sauce
Whole milk 4 ¼ cups (1 l)
Type 00 flour 0.6 cup (80 g)
Butter 2.8 oz (80 g)
Fine salt to taste
Nutmeg 1 pinch

How to prepare Baked pasta

To prepare the baked pasta, start with the mix for the meatballs. First take the sausage, cut it in half 1 and remove the casing 2. Then coarsely chop the meat with a knife 3.

In a larger bowl pour the ground meat and add the sausage 4, the grated Parmesan cheese 5, chopped parsley and bread crumbs previously crumbled in the mixer 6.

Then add the eggs 7 and season with salt and pepper. Work the dough with your hands 8 until a homogeneous mixture is obtained. Cover it with transparent wrap and let it rest until the meatballs are prepared. Then, start preparing the sauce: in a large non-stick pan add the oil, a whole clove of garlic and a finely chopped onion 9.

When the oil is hot, pour in the tomato puree 10. Season with salt and pepper and cook for 30 minutes covered over low heat 11, stirring occasionally. In the meantime, roll the meatballs about 1tbsp (10 g) each 12 and place them on a plate. 

This mixture will yield about 70 meatballs 13. After the cooking time of the sauce, remove the garlic clove 14 and pour the meatballs into the sauce 15.

Add salt and pepper and stir with a spatula. Let it simmer over low heat for 15 minutes. Then add the chopped basil leaves 16 and continue cooking for another 5 minutes. Finally, prepare the eggs. Boil them for at least 8-10 minutes 17, then cool them under cold running water. Once they are cold, peel the boiled eggs and cut them into slices with a special tool or a sharp knife 18 and set them aside in a bowl.

Cut the scamorza cheese into slices, then into strips, then into cubes. Put it in a bowl and set it aside. Now prepare the béchamel sauce: heat the milk in a small saucepan 20. Heat the butter chunks in a separate pan and let them melt over low heat. Turn off the heat and add the flour to the melted butter, stirring vigorously with a hand whisk to prevent lumps from forming 21. Put the saucepan back over low heat and cook the cream until it is a golden brown: in this way you will get a roux.

Then add the milk, which is now hot, and season with nutmeg and salt. Cook the béchamel for 5-6 minutes over low heat until it thickens, continuing to stir with the hand whisk 22. Transfer the béchamel into a bowl and cover it with transparent wrap until it is used to prevent forming a crust on the surface. Boil the pasta in plenty of salted water 23 and drain halfway through cooking 24.

Take the meatball sauce, now ready 25, and add it to the pasta 26. Mix the ingredients well with a spoon 27.

Then spread a veil of béchamel on the bottom of an ovenproof dish 28 and create a first layer of rigatoni pasta and meatballs 29. Spread half the boiled egg slices on top of the pasta 30

and half of the diced scamorza cheese 31 then sprinkle with half of the grated Parmesan cheese 32. Season the first layer with a few tablespoons of béchamel sauce 33 and proceed with the second layer of pasta and meatballs ,distributing it evenly over the first. Complete the layer with evenly spread egg slices.

Sprinkle with diced scamorza cheese 34 and béchamel 35. Sprinkle with the remaining grated Parmesan cheese 35 and bake at 180° in a static oven for about 15 minutes (or ventilated at 160°C for 7 minutes). After cooking, set the oven function to broil and leave for about 5 minutes. The baked pasta is ready: let it rest at room temperature 5-10 minutes before eating 36.


Baked pasta, if left over, can be kept in the refrigerator in a tightly sealed container for a maximum of 2 days.

If fresh ingredients are used for the preparation, baked pasta can be frozen, whole or portioned, either raw or cooked. For serving later, it is recommended to defrost completely before continuing with the baking in the oven.


Friends are coming over for dinner, but you don't have time to bake pasta right now? This can also be prepared in advance and baked just before serving. To speed up preparation, the meatball sauce can also be prepared the day before. What can be more practical than that!

One more little trick. If the taste of scamorza is too intense, no problem you can use caciocavallo cheese, mozzarella cheese, or other cheeses of your choice.

For the translation of some texts, artificial intelligence tools may have been used.