Wicked Baked Pasta Recipe

baked pasta recipeI found this recipe behind the fridge today (click image to enlarge). It’s a baked pasta I made up on the spot a few months ago. I’ve since made several variations of it, and it’s always delicious. The secret ingredients are cheese and ham — a.k.a. salt. Just don’t over-cook the pasta. Here’s what the little piece of paper says:

● 2-3 springs of fresh rosemary (chopped)
● roughly ground fresh pepper (more is better than less)
● 1 can of Italian stewed tomatoes, mushed up (19 fl oz / 540 ml)
● 1 can of tomato sauce (no exact measurement, whatever feels right)
● 1 red pepper (chopped)
● 1 red onion (chopped)
● Old Cheddar cheese (enough to cover pasta when grated)
● 1 handful of black olives (chopped or unchopped)
● left-over baked ham (chopped, more is better than less)
● enough cooked pasta to fill at least half a small roast pan (rotini pasta, whatever you have)
● throw everything except the pasta and cheese in the roast pan and mix it up
● dump in the pasta and mix it up again
● sprinkle with grated Old Cheddar cheese and more freshly ground pepper
● bake at 300 degrees F, covered, for about 60 minutes
● remove the cover and bake for another 15 minutes (so the cheese gets slightly crusty)

Dig in.

UPDATE: I changed the cooking time. It’s best to cook it at a not-so-high temperature for awhile so everything cooks and the flavour gets spread out thoroughly. And check the comments — I’ll post photos of the baked pasta I made tonight.

About Phillip

Phillip Cairns is a beekeeper in St. John's, Newfoundland, who writes about beekeeping at mudsongs.org.

12 Replies to “Wicked Baked Pasta Recipe”

  1. You can pull out your fridge and find recipies there? That must be a pretty cool party trick!

    Philip: “Hey guys! Watch this!” [Phillip pulls out fridge, picks up a piece of paper and brandishes it] “Look! A recipie for chili con carne!” [All of Phillip’s friends and family oooh and aaah in amazement]

    What do you find behind your stove? Your washing machine?

    (In all seriousness, it sounds delish, except for the olives)

  2. Phillip we are trying to put in a commercial kitchen here at the market..when its done…you’ll have to come visit and we can do a cooking pod cast … i am still trying to organize a tommy’s taste of home fundraiser….lobster..and alll you can eat balony….except the balony is friggin expensive….

  3. WTF. Recipes?? And I though I was domesticated. What’s next phil? Make-up tips? How to eliminate those panti-hose tears once and for all.

    By the way, the recipe is pretty good. I find you could lessen the rosemary slightly and add a hint of coriander.

  4. I made it last night and did two things wrong: I over-cooked the pasta, and I added too much tomato sauce. Change 1 can of tomato sauce in the recipe to half a can, just enough to thicken things up but not enough to create a new sauce; it should be spread thin. Baking at a lower temperature for an hour will ensure the rosemary flavour permeates everything and the onions are cooked. It might be better to stew all the non-pasta & cheese ingredients in a pot first. I don’t know. I don’t follow recipes, even this one. I make it up as a go every time I cook.

  5. just needs some pancetta…orange cheddar like cheeese…eeesh get some parmesan….not the grated dust…ya cheap bastard….:-)

    ahhh it looks good…

  6. oh yeah if you want an easy peasy thicking agent grind up brown rice, or basmati..not uncle bens….in a coffee grinder and use it…just and and cook in whatever your cooking for a few minutes…you may have to play with portions…but i use about 2/3 cup for a recipe that makes about 12 cups of filling and i add it at the end of cooking…..

  7. I started out with 1 1/2 lbs of ground turkey and a box of bisquick sitting on the counter. I didn’t know what I was going to do, but I thought I’d look up something for inspiration on the internet (how I got here). In the meantime while I was browning the turkey in some olive oil, I diced a yellow onion and about a cup of mushrooms. I drained the turkey and started sauteeing the onions/mushrooms and added about 2 Tbs of Korean Chili Paste, about 1 1/2 Tbs Soy Sauce, about 1 Tbs Worschester Sauce and a little more olive oil. When the onions were translucent, I added about 2 Tsp minced Garlic from a jar, about 1/2 tsp salt and I ground some peppercorns over it until I felt good about it. I couldn’t find anything that could help me with how I might use the Bisquick, so I opened the cabinet and found some Hamburger Helper. It said to add 1 2/3 cup water and 1 3/4 cup milk, so I did. Then added the half moon pasta along with about 2 Tbs Basil, 1 Tsp Oregano and 1 1/2 tsp Garlic Powder. While I was simmering this to thicken, it looked like I needed to add something else, so I found this site and “fed” off this recipe! I found about 2/3 cup of Macaroni Pasta and it looked like the sauce/mixture could use something more, so I boiled the Macaroni Pasta and added to the sauce along with about a cup of Cottage Cheese. Since I had a generous handfull of Italian Cheese, I threw that in too. After that simmered about 15 minutes, I did the taste test and it tasted really good (was surprised at what the Chili Paste did for everything). Still, the color was too lite for me and I wanted to BAKE it, primarily because of the recipe you posted here. So, I added a can of diced tomatoes (14 oz, I think). I “almost” put some rosemary in it because you wrote that you did, but I backed off at the last minute because I thought maybe I’d already messed that up by adding the basil and oregano earlier. Besides, it seemed to taste pretty good already.
    Then I poured everything into a large casserole dish and baked for 20 minutes at 350, removed from the oven and topped with cheddar cheese (mild) and returned to the oven for about 15 minutes. I would’ve loved to sprinkle with Mozzarella Cheese vs the Cheddar, but Sharp and Mild Cheddar is all I had in the fridge. When the cheese starts to brown I plan to take it out and hopefully, it won’t kill me. Such is the life of a single guy!

  8. I love ad-hoc cooking, just throwing stuff together and see what comes out in the end. Sometimes it’s crap, but often it’s something great that can’t be reproduced. I love coming home from work, clear the family out of the kitchen, get a glass of red wine or scotch, then start scouring the fridge and cupboards, looking for something to saute and throw together.

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