Pasta Ring Bake

Name: Pasta Ring Bake
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6
Ingredients: Fusilli pasta 1.1 lbs; Tomato purée 2.1 cups; Basil 4 leaves; Grana Padano PDO cheese (to grate) 3.5 oz; Garlic 1 clove; Extra virgin olive oil 1 &frac13; tbsp; Fine salt to taste; Beef minced 0.66 lb; Asiago cheese 1 lb; Grana Padano PDO cheese (to grate) 1.75 oz; Eggs 1; Thyme 2 sprigs; Fine salt to taste; Black pepper to taste; Sweet Paprika 1 pinch; Nutmeg (to grate) to taste; Vegetable oil 2.1 cups

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1044

Calories per serving

Lactose Free

Energy Kcal 1044
Carbohydrates g 73.7
of which sugars g 7.1
Protein g 53.5
Fats g 59.4
of which saturated fat g 21.28
Fiber g 3.6
Cholesterol mg 159
Sodium mg 1132

Difficulty: Easy
Prep time: 60 min
Cook time: 45 min
Serving: 6
Cost: Low

PRESENTATION

Imagine setting the table with something unexpected and super tasty like Ciambella di pasta pasticciata. So, this isn’t your typical dessert ring; it’s a playful baked pasta ring that combines the comfort of familiar Italian flavors with a touch of creativity.

Kids and adults alike will be intrigued by its fun shape. But it’s the taste that really, really steals the show. Inside, you’ll find tender fusilli pasta perfectly coated in a fresh tomato and basil sauce. And the meatballs? They’re infused with aromatic herbs.

Plus, the addition of Asiago cheese—a favorite in northern Italy—melts beautifully, mingling with the sauce as the dish bakes to perfection. Topped with a dusting of grated cheese, it finishes with a golden and slightly crispy crust that’s hard to resist. So good.

This isn’t just another Italian pasta bake; it’s a fresh take on classic flavors that makes any family gathering feel special. In the Veneto region, where Asiago cheese is a staple, this kind of pasta ciambella shows the rich culinary traditions of northern Italy—really beautiful. Locals enjoy transforming shapes into new favorites. And look, a savory ring at dinner is just another example of their culinary innovation.

The pasta pasticciata style is all about mixing different elements—pasta, sauce, cheese, and meat—so each bite is moist, slightly tangy, and bursting with flavor. Some people like to tweak the recipe, changing up the herbs in the meatballs or adding extra cheese for an even richer experience, making each version unique.

This savory pasta cake is perfect for a quick weeknight meal or a grander occasion. Everyone always comes back for seconds, thanks to the cheesy, crispy edges and the sweet tomato sauce. If you’re on the hunt for easy baked pasta recipes or exciting family dinner ideas, this dish satisfies both adults and kids, creating a wonderful centerpiece on any table. It’s a fun, flavorful nod to Italian tradition, sure to leave a lasting impression. For sure.

INGREDIENTS

1044

Calories per serving

Ingredients for a 10-inch pan: Fusilli pasta 1.1 lbs (500 g); Tomato purée 2.1 cups (500 g); Basil 4 leaves; Grana Padano PDO cheese 3.5 oz (100 g) - (to grate); Garlic 1 clove; Extra virgin olive oil 1 ⅓ tbsp (20 g); Fine salt to taste

for 80 meatballs: Beef 0.66 lb (300 g) - minced; Asiago cheese 1 lb (450 g); Grana Padano PDO cheese 1.75 oz (50 g) - (to grate); Eggs 1; Thyme 2 sprigs; Fine salt to taste; Black pepper to taste; Sweet Paprika 1 pinch; Nutmeg to taste - (to grate)

for frying: Vegetable oil 2.1 cups (500 g)

Preparation

How to prepare Pasta Ring Bake

To prepare the pasta ring bake, start with the tomato sauce; heat a non-stick pot with a drizzle of oil and the garlic clove 1. Let it brown briefly, then pour in the tomato puree along with the basil leaves 2; add salt to taste 3 and cook over very low heat for 30 minutes.

In the meantime, prepare the meatballs: in a bowl, place the ground meat, sweet paprika 4, and season with salt and pepper (5-6).

Add the grated nutmeg 7, thyme leaves 8, the whole egg, and 50 g (1.76 oz) of grated Parmesan 9.

Mix vigorously with your hands until everything is well combined 10. Make small balls weighing 5 g (0.18 oz) each 11 and continue until the mixture is finished: with our doses, you should obtain 80 meatballs 12.

Heat a large pan with oil for frying and check that the temperature reaches 350°F-355°F with a kitchen thermometer. Fry the meatballs a few at a time 13, then, when they are nicely golden, drain them with a slotted spoon and place them on a sheet of absorbent paper 14. When the sauce is ready, turn off the heat and remove the garlic. Bring salted water to a boil in a large pot and cook the fusilli for 7-8 minutes 15.

Drain the pasta, then pour it directly into the sauce 16; mix with a kitchen spatula, then add 100 g (3.5 oz) of grated cheese 17, keeping a small amount aside for later. Cut the Asiago into cubes 18

and add it to the pasta, mixing everything together (19-20). Add some meatballs to the pasta 21

and mix 22. Now you can proceed with assembling the ring: place the remaining meatballs in a greased 10-inch ring mold, arranging them evenly next to each other 23. Then distribute the fusilli with the sauce 24 up to the edge of the mold,

then finish with a sprinkle of the grated cheese you set aside 25. Place under the grill at 465°F for 8-10 minutes: when it is nicely golden 26, turn off the heat and unmold onto a serving plate: your pasta ring bake is ready to be served hot 27.

Storage

It is recommended to consume the pasta ring bake immediately after preparation. You can store it for up to 2 days in the refrigerator in an airtight container. Alternatively, you can freeze it only if fresh, non-defrosted products have been used.

Advice

A small but useful tip: remember to unmold the ring immediately, otherwise it risks sticking to the mold. Also, instead of Asiago, you can use any cheese you prefer!

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