This baked pasta with potatoes, tomato and pecorino is a rustic, deeply Italian dish made with simple ingredients and bold flavors. It takes a bit of time, but the reward is worth it: tender layers, a golden crust, and a perfect balance between sweet tomato and sharp pecorino cheese. Let’s see how to make it.
Vegetarian
Traditional
Baked
Vegetarian
Baked Pasta with Potatoes, Tomato and Pecorino
A rustic baked pasta dish made with rigatoni-style pasta, potatoes, herbed tomato sauce and sharp pecorino cheese.
Ingredients
- Ridged pasta (sedani) 250 g
- Potatoes 2
- Tomato pulp 400 g
- Onion 1
- Garlic 1 clove
- Bay leaves 2
- Sage leaves 2
- White wine 1/2 cup
- Grated pecorino cheese 2 tbsp
- Chili pepper to taste
- Chopped parsley to taste
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Tools
- Pot
- Pan
- Baking dish
- Wooden spoon
- Knife
Instructions
- Peel the potatoes, slice them 1/2 cm thick and boil for 15 minutes in salted water.
- Slice the onion and sauté it in 4 tablespoons of olive oil with chili pepper.
- Add bay leaves, sage and thinly sliced garlic, season with salt and pepper.
- Deglaze with white wine and let it evaporate.
- Add the tomato pulp and simmer for 15 minutes.
- Cook the pasta al dente and toss it with the tomato sauce.
- Grease a baking dish, add a layer of pasta and cover with potatoes.
- Top with the remaining pasta and sprinkle with grated pecorino.
- Bake at 180°C (356°F) for 15 minutes.
- Finish with chopped parsley before serving.
Nutritional values (per serving)
Calories
520 kcal
520 kcal
Fat
18 g
18 g
Carbohydrates
70 g
70 g
Protein
17 g
17 g
Sugar
9 g
9 g
Fiber
6 g
6 g
Sodium
480 mg
480 mg
This post is also available in: Italiano (Italian)
