Baked Pasta
Baked pastas are incredibly varied, from light lasagna al pesto to towering masterpieces such as Neapolitan Carnival Lasagna, with ricotta and meatballs, to cheesy comfort food. Something for every occasion!
Easy Mozzarella Lasagna Recipe - Lasagne alla Mozzarella
Lasagna is a huge and varied universe. This lasagna with mozzarella recipe is easy, quick to put together, and also quick to cook if you use sheets of lasagna that need not be preboiled.
Lasagna is a huge and varied universe. This lasagna with mozzarella recipe is easy, quick to put together, and also quick to cook if you use sheets of lasagna that need not be preboiled.
Alessio's Crespelle alla Fiorentina
Crespelle, as one might guess, is the Italian word for crepes, and they go back a very long ways. They also look beautiful, and are quite easy to make, once you have the hang of it, and are therefore the sort of thing that people will think you have gone to great deal more effort to make than you have. In short, the perfect beginning to a Sunday dinner or holiday meal, or something to serve company.
Crespelle, as one might guess, is the Italian word for crepes, and they go back a very long ways. They also look beautiful, and are quite easy to make, once you have the hang of it, and are therefore the sort of thing that people will think you have gone to great deal more effort to make than you have. In short, the perfect beginning to a Sunday dinner or holiday meal, or something to serve company.
Alessio's Crespelle alla Fiorentina - An Illustrated Baked Pasta Recipe
Crespelle, as one might guess, is the Italian word for crepes, and they go back a very long ways. They also look beautiful, and are quite easy to make, once you have the hang of it, and are therefore the sort of thing that people will think you have gone to great deal more effort to make than you have. In short, the perfect beginning to a Sunday dinner or holiday meal, or something to serve company.
Crespelle, as one might guess, is the Italian word for crepes, and they go back a very long ways. They also look beautiful, and are quite easy to make, once you have the hang of it, and are therefore the sort of thing that people will think you have gone to great deal more effort to make than you have. In short, the perfect beginning to a Sunday dinner or holiday meal, or something to serve company.
Sicilian-Style Broccoli - Broccoletti alla Siciliana
This very traditional Sicilian dish can be either a side dish or a pasta sauce. In the past, when the poor could grow their broccoli, but had to buy the pasta, the greens predominated over the pasta when the recipe was used as a sauce. It's also a nice accompaniment to a roast or stew.
This very traditional Sicilian dish can be either a side dish or a pasta sauce. In the past, when the poor could grow their broccoli, but had to buy the pasta, the greens predominated over the pasta when the recipe was used as a sauce. It's also a nice accompaniment to a roast or stew.
Lasagna with Speck and Pears - Lasagne Allo Speck e Pere
Lasagna is an extraordinarily variable dish. This particular version, with speck and pears, is modern, and will (if made for 2) be perfect for romantic occasions too, especially Valentine's Day.
Lasagna is an extraordinarily variable dish. This particular version, with speck and pears, is modern, and will (if made for 2) be perfect for romantic occasions too, especially Valentine's Day.
Lasagna with Salmon and Robiola Cheese - Lasagne al Salmone e Robiola
Lasagna is truly a universe; though south Italians usually make it with [link url=http://italianfood.about.com/od/bakedpasta/r/blr0087.htm]tomato sauce, ricotta, and some kind of meat[/link] (often meatballs), whereas northerners use [link url=http://italianfood.about.com/od/bakedpasta/r/blr0084.htm]Bolognese sauce and béchamel sauce[/link], there are a great many variations. This particular lasagna with salmon will be ideal for an elegant meal during Lent, if you feel like fish, or if you're celebrating Christmas Eve.
Lasagna is truly a universe; though south Italians usually make it with [link url=http://italianfood.about.com/od/bakedpasta/r/blr0087.htm]tomato sauce, ricotta, and some kind of meat[/link] (often meatballs), whereas northerners use [link url=http://italianfood.about.com/od/bakedpasta/r/blr0084.htm]Bolognese sauce and béchamel sauce[/link], there are a great many variations. This particular lasagna with salmon will be ideal for an elegant meal during Lent, if you feel like fish, or if you're celebrating Christmas Eve.
Baked Pasta with Pears and Speck - Pasta Al Forno con Pere e Speck
This is a very easy recipe that will be quite nice on Valentine's Day. The pears provide a pleasant sweetness and texture that contrasts nicely with the saltiness of the speck, and the creaminess of the cheese.
This is a very easy recipe that will be quite nice on Valentine's Day. The pears provide a pleasant sweetness and texture that contrasts nicely with the saltiness of the speck, and the creaminess of the cheese.
Vegetarian Lasagna – Lasagne Vegetariane
There are as many variations on lasagna as there are cooks. This vegetarian lasagna is light and refreshing, and will be perfect in the hotter months, when a richer meaty lasagna would simply be too much.
There are as many variations on lasagna as there are cooks. This vegetarian lasagna is light and refreshing, and will be perfect in the hotter months, when a richer meaty lasagna would simply be too much.
What's in a name? A Different Migliaccio
One of the most interesting, and at times frustrating aspects of Italian cuisine is dish names: In some cases the same dish will be called by different names in different places, and this is due to vagaries of dialect. Pastiera is an example of this: Though
One of the most interesting, and at times frustrating aspects of Italian cuisine is dish names: In some cases the same dish will be called by different names in different places, and this is due to vagaries of dialect. Pastiera is an example of this: Though
Sfogliette in Grasso
This is an old Roman Jewish recipe: Giuliana Ascoli Vitali Norsa warns that those with weak livers had best avoid it, and indeed the ingredients would cause a dietician to raise an eyebrow. She suggests it be served for Purim.
This is an old Roman Jewish recipe: Giuliana Ascoli Vitali Norsa warns that those with weak livers had best avoid it, and indeed the ingredients would cause a dietician to raise an eyebrow. She suggests it be served for Purim.
Artichoke Lasagna, or Pasticio de Ciochi
Artichoke Lasagna, or Pasticio de Ciochi: This is an aristocratic dish; according to Amadeo Sandri, who learned to make it while serving his apprenticeship in a restaurant kitchen in Vicenza, it was developed by the cooks of one of Vicenza's leading families, the Marchesi Roi, who were renowned for the refinement of their dishes and their skill in combining ingredients and playing them off against each other.
Artichoke Lasagna, or Pasticio de Ciochi: This is an aristocratic dish; according to Amadeo Sandri, who learned to make it while serving his apprenticeship in a restaurant kitchen in Vicenza, it was developed by the cooks of one of Vicenza's leading families, the Marchesi Roi, who were renowned for the refinement of their dishes and their skill in combining ingredients and playing them off against each other.
Pasta al Forno, or: Lasagne alla Bolognese -- An Illustrated Recipe
Lasagna is as regional as everything else in Italian cooking; if you ask for it in Emilia Romagna or Tuscany, this is what you'll get: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
Lasagna is as regional as everything else in Italian cooking; if you ask for it in Emilia Romagna or Tuscany, this is what you'll get: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
Open Lasagna with Broccoli and Pistachio Nuts: Lasagne Aperte Coi Broccoli ed i Pistacchi
Open Lasagna with Broccoli and Pistachio Nuts, or Lasagne Aperte Coi Broccoli ed i Pistacchi:Lasagna is an extremely variable dish -- some include tomato and ricotta, others shudder at the idea, some make it with fish, and in Liguria they make it with pesto sauce. This is a modern recipe for a lasagna that doesn't go into the oven.
Open Lasagna with Broccoli and Pistachio Nuts, or Lasagne Aperte Coi Broccoli ed i Pistacchi:Lasagna is an extremely variable dish -- some include tomato and ricotta, others shudder at the idea, some make it with fish, and in Liguria they make it with pesto sauce. This is a modern recipe for a lasagna that doesn't go into the oven.
Lasagna with Ricotta -- Lasagne Con la Ricotta
Lasagna with Ricotta, or Lasagne Con la Ricotta: When I was growing up, I was always rather taken back by the ricotta that I found in lasagna in the US -- there wasn't any in what I had in Tuscany. This is because putting ricotta in lasagna is southern tradition that reaches its apex with the glorious Neapolitan Lasagne con la Ricotta that are made for Carnival...
Lasagna with Ricotta, or Lasagne Con la Ricotta: When I was growing up, I was always rather taken back by the ricotta that I found in lasagna in the US -- there wasn't any in what I had in Tuscany. This is because putting ricotta in lasagna is southern tradition that reaches its apex with the glorious Neapolitan Lasagne con la Ricotta that are made for Carnival...
Aragona's Easter Pot -- Taganu D'Aragona
Aragona's Easter Pot, or Taganu D'Aragona: This is an Easter treat, a timpano from the Sicilian town of Aragina, in the province of Agrigento. Mr. Correnti says not to be frightened by the number of eggs that go into this dish, which families have been preparing on Good Saturday since at least the 1600s, baking it at home or in the village bakery, and carrying through until the outing on Easter Monday, when it was often the only dish served.
Aragona's Easter Pot, or Taganu D'Aragona: This is an Easter treat, a timpano from the Sicilian town of Aragina, in the province of Agrigento. Mr. Correnti says not to be frightened by the number of eggs that go into this dish, which families have been preparing on Good Saturday since at least the 1600s, baking it at home or in the village bakery, and carrying through until the outing on Easter Monday, when it was often the only dish served.
Timballo di Cannelloni
Cannelloni, which are also known as manicotti, are festive in and of their own. When they're made into a timballo, they're also a treat for the eyes.
Cannelloni, which are also known as manicotti, are festive in and of their own. When they're made into a timballo, they're also a treat for the eyes.
Baked Bucatini Sformato -- Sformato di Bucatini al Forno
Baked Bucatini Sformato, or Sformato di Bucatini al Forno: This is actually a timballo, and is drawn from Cavalcanti, the great 19th century Neapolitan gastronome. Rich food fit for a feast.
Baked Bucatini Sformato, or Sformato di Bucatini al Forno: This is actually a timballo, and is drawn from Cavalcanti, the great 19th century Neapolitan gastronome. Rich food fit for a feast.
Baked Timballo -- U Tembene o' Furne
Baked Timballo, U Tembene o' Furne: This is an extremely rich feast day dish that was (and is) the beginning of the Christmas meal in Altamura, a town in the northwestern corner of Puglia. The recipe calls for ragù, in the sense of a meat sauce (as opposed to the slowly cooked piece of meat of the Neapolitan tradition).
Baked Timballo, U Tembene o' Furne: This is an extremely rich feast day dish that was (and is) the beginning of the Christmas meal in Altamura, a town in the northwestern corner of Puglia. The recipe calls for ragù, in the sense of a meat sauce (as opposed to the slowly cooked piece of meat of the Neapolitan tradition).
Walnut Lasagna -- Lasagna con le Noci
Lasagna is an almost infinitely variable dish, and though you might think of lasagna with ricotta and tomato, or lasagna with white sauce and a ground meat sauce as the standard (the former is more southern, and the latter central-northern), there are many other possibilities, ranging from with pesto sauce through with walnuts and cheese.
Lasagna is an almost infinitely variable dish, and though you might think of lasagna with ricotta and tomato, or lasagna with white sauce and a ground meat sauce as the standard (the former is more southern, and the latter central-northern), there are many other possibilities, ranging from with pesto sauce through with walnuts and cheese.
Pasta, Chickpeas and Baccalà -- Lasagne, Ceci e Baccalà
In introducing a chickpea based dessert in The Art of Eating Well, Artusi cautions his readers to buy their chickpeas dry and soak them at home, because the vendors of the time frequently used the same water to soak the salt out of baccalà. As does this recipe, which will provide a tasty soup and the wherewithal for the second course, namely some baccalà. This recipe is from Puglia, and has you also use home made pasta, cut into strips about a quarter-inch wide.
In introducing a chickpea based dessert in The Art of Eating Well, Artusi cautions his readers to buy their chickpeas dry and soak them at home, because the vendors of the time frequently used the same water to soak the salt out of baccalà. As does this recipe, which will provide a tasty soup and the wherewithal for the second course, namely some baccalà. This recipe is from Puglia, and has you also use home made pasta, cut into strips about a quarter-inch wide.
Vincisgrassi
This is one of the Marche region's signature dishes, a rich pasta sauce that is mentioned in Antonio Nebbia's Il Cuoco Maceratese, though he calls it princisgras. He was writing in 1784, before the widespread acceptance of tomatoes, and indeed omits them, calling for truffles and prosciutto instead. More modern recipes do call for tomatoes, and also include chicken giblets, which give the dish its characteristic flavor.
This is one of the Marche region's signature dishes, a rich pasta sauce that is mentioned in Antonio Nebbia's Il Cuoco Maceratese, though he calls it princisgras. He was writing in 1784, before the widespread acceptance of tomatoes, and indeed omits them, calling for truffles and prosciutto instead. More modern recipes do call for tomatoes, and also include chicken giblets, which give the dish its characteristic flavor.
Baked Macaroni with Ham -- Maccheroncini al Prosciutto Cotto
This is a fairly rich dish suited to the period from fall to spring. It's standard north Italian of the hearty sort one might expect in a good pizzeria.
This is a fairly rich dish suited to the period from fall to spring. It's standard north Italian of the hearty sort one might expect in a good pizzeria.
Fusilli with Cheese -- Fusilli al Formaggio
Fusilli look like well-threaded screws, and are perfect for absorbing a sauce, especially one with cheese. Though more of a spring/fall dish, it will also work nicely in the summer, especially if served with a crisp, fruity white wine.
Fusilli look like well-threaded screws, and are perfect for absorbing a sauce, especially one with cheese. Though more of a spring/fall dish, it will also work nicely in the summer, especially if served with a crisp, fruity white wine.
Bell Pepper Timpano -- Timpano di Peperoni
This is summery baked pasta dish, which will be especially good when it's quite hot; though you can serve it hot, it will also be quite good cool.
This is summery baked pasta dish, which will be especially good when it's quite hot; though you can serve it hot, it will also be quite good cool.
Vermicelli Noodle Timpano With Mussels -- Timpano di Scamarro Imbottito
This recipe was written up by Cavalcanti, one of the great 18th century Neapolitan gastronomes, and transcribed by Caròla Francesconi in her La Cucina Napoletana. It serves six, and will go well with a fruity white wine, for example a Fiano di Avellino.
This recipe was written up by Cavalcanti, one of the great 18th century Neapolitan gastronomes, and transcribed by Caròla Francesconi in her La Cucina Napoletana. It serves six, and will go well with a fruity white wine, for example a Fiano di Avellino.
Sicilian Macaroni Timballo -- Timballo di Maccheroni alla Siciliana
This is a lighter version of a Sicilian classic -- baked pasta with eggplant -- that doesn't include meat. The preparation time is about 2 hours (much is letting the eggplant sit), and cooking time an hour.
This is a lighter version of a Sicilian classic -- baked pasta with eggplant -- that doesn't include meat. The preparation time is about 2 hours (much is letting the eggplant sit), and cooking time an hour.
Pasta al Forno Catania Style -- Pasta O Furnu Catanisa
Baked pasta with eggplant and meat sauce is a Sicilian specialty that has spread throughout the Peninsula. This will take about 1 1/2 hours to prepare, and should serve 8 or more.
Baked pasta with eggplant and meat sauce is a Sicilian specialty that has spread throughout the Peninsula. This will take about 1 1/2 hours to prepare, and should serve 8 or more.
Macaroni Pie -- Pasticcio di Maccheroni
People at Rec.Food.Cooking asked for a timpano recipe; this is from The Art of Eating Well (Random House), my translation of Pellegrino Artusi's Scienza in Cucina e L'Arte di Mangiar Bene. The cooks of Emilia-Romagna are usually very good at making this difficult and expensive dish, which is excellent when well made, a thing that’s easier said than done. Maccheroni pie is a Carnival dish, and during that period of year there isn’t a luncheon or dinner in Romagna that doesn’t begin with it.
People at Rec.Food.Cooking asked for a timpano recipe; this is from The Art of Eating Well (Random House), my translation of Pellegrino Artusi's Scienza in Cucina e L'Arte di Mangiar Bene. The cooks of Emilia-Romagna are usually very good at making this difficult and expensive dish, which is excellent when well made, a thing that’s easier said than done. Maccheroni pie is a Carnival dish, and during that period of year there isn’t a luncheon or dinner in Romagna that doesn’t begin with it.
Neapolitan Lasagna with Ricotta, Lasagne alla Ricotta
Yet another way to prepare for the arrival of Lent is Lasagne alla Ricotta; this recipe, from Jeanne Caròla Francesconi's La Cucina Napoletana, is a transcription taken in turn from a spectacular compendium Cavalcanti, Duca di Buonvicino, assembled in the 1850s.
Yet another way to prepare for the arrival of Lent is Lasagne alla Ricotta; this recipe, from Jeanne Caròla Francesconi's La Cucina Napoletana, is a transcription taken in turn from a spectacular compendium Cavalcanti, Duca di Buonvicino, assembled in the 1850s.
The Great Carnival Lasagna, Grande Lasagna di Carnevale
These lasagne are a Neapolitan specialty, a spectacular sendoff before the privations of Lent. Time was every family had its variation, and the poor saved for months to make it.
These lasagne are a Neapolitan specialty, a spectacular sendoff before the privations of Lent. Time was every family had its variation, and the poor saved for months to make it.
Calabrian style Lasagne with Salted Ricotta, Lasagne con Ricotta alla Calabrese
Rustic and hearty fare that will be nice in the summer, with an abundant tossed salad.
Rustic and hearty fare that will be nice in the summer, with an abundant tossed salad.
Lasagne Bolognese Style, Lasagne al Forno
If you order lasagne in a restaurant in Tuscany you will be served something along these lines. Making lasagne completely from scratch is time consuming because you have to make the meat sauce; however, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.
If you order lasagne in a restaurant in Tuscany you will be served something along these lines. Making lasagne completely from scratch is time consuming because you have to make the meat sauce; however, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.
Pesto Lasagna, Lasagne col Pesto
This pleasant alternative is especially suited to the summer months. Like its cousin, spaghetti al pesto, it's Ligurian.
This pleasant alternative is especially suited to the summer months. Like its cousin, spaghetti al pesto, it's Ligurian.
About Lasagna & Baked Pasta
There's lots of variety!
There's lots of variety!
Manicotti in Cream Sauce: Cannelloni alla Besciamella
A quick, simple meat filling, and a creamy sauce to go with it.
A quick, simple meat filling, and a creamy sauce to go with it.
Etruscan Manicotti: Cannelloni all'Etrusca
Cannelloni with a tasty mushroom filling.
Cannelloni with a tasty mushroom filling.
Lasagna Di Testarolo con Ragout di Cinghiale
An unusual, and very tasty variation on lasagna, served with a meaty game sauce
An unusual, and very tasty variation on lasagna, served with a meaty game sauce
Manicotti Provençal: Cannelloni alla Provenzale
A heartier filling, with pork and spinach, which will be wonderful in winter.
A heartier filling, with pork and spinach, which will be wonderful in winter.
Manicotti with Ricotta and Sausage
A tasty cheese and sausage filling for cannelloni.
A tasty cheese and sausage filling for cannelloni.
Orecchiette with Porcini Mushrooms
An interesting baked pasta dish from Puglia.
An interesting baked pasta dish from Puglia.
Pasticcio di Tortellini all'Emiliana
It's hard to imagine anything more festive than a tortellini pie.
It's hard to imagine anything more festive than a tortellini pie.
Spaghetti Timballo with Eggplant
An unusual pasta pie whose crust is made of eggplant rather than dough. Perfect for the summer months!
An unusual pasta pie whose crust is made of eggplant rather than dough. Perfect for the summer months!
Tagliatelle Soufflé: Soufflé di Tagliatelle
A surprisingly delicate soufflé with lots of grated cheese.
A surprisingly delicate soufflé with lots of grated cheese.
Baked Penne With Feta, Black Olives, Broccoli, and Thyme
"This is a dish of strong, contrasting flavors that shows another way to construct a baked pasta dish," says Erica De Mane. "Instead of layering a few soft flavors with bits of bold additions, such as a handful of capers or olives, experiment with all the bold flavors that complement one another in an exciting way."
"This is a dish of strong, contrasting flavors that shows another way to construct a baked pasta dish," says Erica De Mane. "Instead of layering a few soft flavors with bits of bold additions, such as a handful of capers or olives, experiment with all the bold flavors that complement one another in an exciting way."
Baked Saffron Tagliarini With Shrimp and Fennel Soffritto
"I like baked pasta dishes that are very lightly cooked and creamy," Says Erica De Mane in her book, Pasta Improvvisata. "This dish has no cheese, but it firms up on top when baked. The inside remains loose and moist."
"I like baked pasta dishes that are very lightly cooked and creamy," Says Erica De Mane in her book, Pasta Improvvisata. "This dish has no cheese, but it firms up on top when baked. The inside remains loose and moist."
Baked Tagliatelle With Veal Juices and Parmigiano
"It's always a good idea to save the braising liquid or extra sauce from a stew or roast to use in a pasta dish..." Excellent advice from Erica De Mane.
"It's always a good idea to save the braising liquid or extra sauce from a stew or roast to use in a pasta dish..." Excellent advice from Erica De Mane.
Lasagna with Chicken & Sausages
An interesting recipe, with instructions for preparing the pasta too. From the folks at The Artisan.
An interesting recipe, with instructions for preparing the pasta too. From the folks at The Artisan.
Lasagna con Rapini
An interesting vegetarian lasagna from the folks at the Artisan.
An interesting vegetarian lasagna from the folks at the Artisan.
Pasticcio di Penne alla Valdostana
Or, baked penne with mushrooms and cheeses, the cheeses called for being Bel Paese and Parmigiano. I'd use Fontina instead of Bel Paese.
Or, baked penne with mushrooms and cheeses, the cheeses called for being Bel Paese and Parmigiano. I'd use Fontina instead of Bel Paese.
Roasted Vegetable Lasagne
I often get requests for this, and this particular recipe looks quite tasty. You might want to use ripe plum tomatoes in the summer instead of a can of sauce.
I often get requests for this, and this particular recipe looks quite tasty. You might want to use ripe plum tomatoes in the summer instead of a can of sauce.
Timpano di Maccheroni
Skip's version of the classic from the film.
Skip's version of the classic from the film.