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.


  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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