Best 5 Naunies Pastera Leftover Easter Pasta Bake Recipes
Are you looking for a delicious way to use up your leftover pasta from Easter dinner? Look no further than a Naune's Pastera Leftover Easter Pasta Bake! This easy and flavorful dish is sure to be a hit with the whole family. With just a few simple ingredients, you can create a cheesy, saucy pasta bake that is perfect for a weeknight meal or a special occasion. So gather your ingredients and preheat your oven, because it's time to make a Naune's Pastera Leftover Easter Pasta Bake!
Let's cook with our recipes!
NAUNIE'S PASTERA (LEFTOVER EASTER PASTA BAKE)
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!
Provided by AllieGeekPi
Categories World Cuisine Recipes European Italian
Time 3h10m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 14.9 g, Cholesterol 130.9 mg, Fat 10.4 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 233.8 mg, Sugar 0.9 g
NAUNIE'S PASTERA (LEFTOVER EASTER PASTA BAKE)
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!
Provided by AllieGeekPi
Categories Italian Recipes
Time 3h10m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 14.9 g, Cholesterol 130.9 mg, Fat 10.4 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 233.8 mg, Sugar 0.9 g
NAUNIE'S PASTERA (LEFTOVER EASTER PASTA BAKE)
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!
Provided by AllieGeekPi
Categories Italian Recipes
Time 3h10m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 14.9 g, Cholesterol 130.9 mg, Fat 10.4 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 233.8 mg, Sugar 0.9 g
NAUNIE'S PASTERA (LEFTOVER EASTER PASTA BAKE)
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!
Provided by AllieGeekPi
Categories Italian Recipes
Time 3h10m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 14.9 g, Cholesterol 130.9 mg, Fat 10.4 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 233.8 mg, Sugar 0.9 g
NAUNIE'S PASTERA (LEFTOVER EASTER PASTA BAKE)
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!
Provided by AllieGeekPi
Categories Italian Recipes
Time 3h10m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 14.9 g, Cholesterol 130.9 mg, Fat 10.4 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 233.8 mg, Sugar 0.9 g
Tips:
- Feel free to add your favorite vegetables to the dish, such as broccoli, zucchini, or spinach.
- If you don't have any leftover ham, you can substitute cooked chicken, sausage, or bacon.
- If you don't have any leftover pasta, you can cook some fresh pasta or use a store-bought variety.
- Be sure to season the dish to taste with salt, pepper, and garlic powder.
- Top the dish with grated Parmesan cheese before baking for a delicious, cheesy crust.
Conclusion:
Naunie's Pasterà Leftover Easter Pasta Bake is a delicious and easy way to use up leftover ham and pasta. This versatile dish can be made with a variety of ingredients, so you can customize it to your liking. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying dish to serve at a special occasion, this pasta bake is sure to please everyone at the table.
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