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Baked pasta pasticciata  

The baked mashed pasta!

When there are plenty of guests at home or if you take part in a party where everyone brings something, this is an ideal preparation:
simple, economic and, especially, adaptable to all needs; for example at different vegetarian versions.

Here I present what I propose more often and for many years:
with the sausage, my favorite!

But this does not mean that the other versions never appear on my table; rather.

This is just basic, the most simple and quick to prepare: a few ingredients and all of easy availability.
And every ingredient is replaceable to another one of greater satisfaction.

As for all these preparations elastic, Also in this the quantities of the ingredients (and the ingredients themselves) Can be edited at will.


pasta (here shells) g. 500
tomato sauce (v. Note) ml. 1'000
pizza mozzarella g. 200
Grana cheese g. 100
Champignon mushrooms g. 250
sausage type sausage g. 400
extra virgin olive oil q.s.
bread crumbs q.s.


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Cook and drain the pasta al dente, drain it and stop cooking under cold water and then keep it aside seasoned with olive oil and a ladle or two of tomato sauce.

Grate the Parmesan cheese, cut into small cubes pizza mozzarella, clean and slice the mushrooms.
Prick the sausages, cook it in boiling water for up to a minute and then cut it into chunks.

Grease a baking dish quite capable of oil and then spread a couple of ladles of sauce over it.
Begin to deploy the pan about a third of the dough.

Add half of the pieces of sausage, mushrooms and mozzarella and cover with tomato sauce.

Cover with another third of pasta and add the remaining filling.

Complete with the remaining pasta and abundant, very abundant, tomato sauce.

Sprinkle generously with bread crumbs and grated cheese.
Season well on the surface with olive oil.

Bake in 220 ° (static) for 40 '.
Check during cooking and, if necessary and if you love a very crispy crust, au gratin with the top grill for a few minutes at the end of cooking.

Remove from the oven and serve hot or lukewarm.
It is also excellent heated or cold, for a picnic.

Lunch is served, good appetite at all, young and old!


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  • Tomato sauce: here we used a simple tomato sauce with vegetables (carrot, onion and celery) and various aromas (as much oregano).
    Wanting to use a richer, even meat sauce.
  • In place of sausage, you could use würstel in chunks; but only if the pasta is to be consumed cold for a picnic or an outdoor party.
  • Another alternative to the sausage are nice meatballs just cooked in the pan.
  • For the vegetarian food vegetables in season it is always the best idea: from the pieces of asparagus in the segments of artichokes.
    But certainly never disfigure broccoli or cauliflower.
  • This preparation can also be enriched with thick slices or wedges of hard-boiled eggs.
    And a few spoonfuls of bechamel After the first layer of stuffing will give a more elegant touch to the dish!

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