Baked pasta and potatoes

Name: Baked pasta and potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Tubetti pasta 2 cups; Potatoes 1.3 lbs; Provola cheese 7 oz; Celery with leaves 1 rib; Spring onions 1; Carrots 1; Tomato purée 3 ½ tbsp; Parmigiano Reggiano PDO cheese to grate 1.1 oz; Extra virgin olive oil to taste; Fine salt to taste; Parmigiano Reggiano PDO cheese to grate to taste

710.3

Calories per serving

Energy Kcal 710.3
Carbohydrates g 92.1
of which sugars g 6
Protein g 27
Fats g 26
of which saturated fat g 10.3
Fiber g 56.3
Cholesterol mg 5.2
Sodium mg 377.6

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Ivana Ester Marra

Among the winter first courses we love the most, there is undoubtedly pasta and potatoes, a dish with rustic and simple flavors, ideal for warming up on the coldest days. Here we have revisited this timeless classic of homemade cuisine by making baked pasta and potatoes, an even richer baked version thanks to the addition of a tantalizing ingredient: provolone cheese, which, melting during cooking, will deliciously envelop the pasta. Treat yourself to a warm and comforting meal at the table with our appetizing recipe!

Here are other variations of the traditional pasta and potatoes:

Neapolitan pasta and potatoes
Tiella of pasta and potatoes
Pasta and potatoes with provolone and pancetta
Pasta, onions, and potatoes

INGREDIENTS

710.3

Calories per serving

Tubetti pasta 2 cups (320 g)

Potatoes 1.3 lbs (600 g)

Provola cheese 7 oz (200 g)

Celery 1 rib - with leaves

Spring onions 1

Carrots 1

Tomato purée 3 ½ tbsp (50 g)

Parmigiano Reggiano PDO cheese 1.1 oz (30 g) - to grate

Extra virgin olive oil to taste

Fine salt to taste

For the topping: Parmigiano Reggiano PDO cheese to taste - to grate

Preparation

How to prepare Baked pasta and potatoes

To prepare baked pasta and potatoes, start with the sauté: chop the carrots 1, celery, including leaves 2, and spring onion 3.

Cut the potatoes into small cubes as well 4. Bring a pot of water to a boil, and in the meantime, sauté the vegetables in a pan with olive oil 5. Add the potatoes and brown them 6.

Pour in the tomato sauce 7, salt 8, and add the pasta 9.

Cook the pasta by adding a ladle of boiling water at a time 10, as you do with risotto. Meanwhile, cut the provolone into cubes 11. At the end of cooking, adjust the salt, turn off, and stir in the grated Parmesan cheese 12.

Add some of the diced provolone, leaving a few cubes aside for the top. Transfer the pasta to a baking dish 1415.

Sprinkle with Parmesan on the surface 16 and bake in a static oven with grill at 350°F for about 15 minutes 17. The baked pasta and potatoes are ready to be enjoyed 18.