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!
Ingredients
- 2 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
Directions
Step 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.
Step 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.
Step 3
Arrange sausage slices on foil-lined baking sheet.
Step 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).
Step 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.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 192 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat3g | 16% |
Cholesterol131mg | 44% |
Sodium234mg | 10% |
Total Carbohydrate15g | 5% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein10g | |
Calcium50mg | 4% |
Iron1mg | 8% |
Potassium124mg | 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
source by allrecipe
Leave feedback about this