Name: Naunie's Pastera (Leftover Easter Pasta Bake) recipe
Ingredients: 2 ½ tablespoons olive oil, divided;¼ pound elbow macaroni;¼ pound ziti pasta;¼ pound farfalle (bow tie) pasta;¼ pound radiatore pasta;1 pound sweet Italian sausage links, cut into 1/2- inch slices;12 jumbo eggs, or more if needed;½ cup shredded Pecorino Romano cheese, or more if needed;salt to taste;¼ teaspoon freshly ground black pepper, or more to taste;2 tablespoons olive oil, divided

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Ingredients

2 ½ tablespoons olive oil, divided ¼ pound elbow macaroni ¼ pound ziti pasta ¼ pound farfalle (bow tie) pasta ¼ pound radiatore pasta 1 pound sweet Italian sausage links, cut into 1/2- inch slices 12 jumbo eggs, or more if needed ½ cup shredded Pecorino Romano cheese, or more if needed salt to taste ¼ teaspoon freshly ground black pepper, or more to taste 2 tablespoons olive oil, divided

Nutrition Info

192.4 calories carbohydrate: 14.9 g cholesterol: 130.9 mg fat: 10.4 g fiber: 0.6 g protein: 9.9 g saturatedFat: 3.1 g servingSize: - sodium: 233.8 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart and a 1 1/2-quart round glass baking dish each with 3/4 teaspoon olive oil, drizzle 1 tablespoon of remaining olive oil into bottom of each baking dish.
Bring a large pot of lightly salted water to a boil. Cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
Arrange sausage slices on foil-lined baking sheet.
Bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. Lower oven heat to 325 degrees F (165 degrees C).
Beat eggs in a large bowl until foamy, using an electric mixer. Add Pecorino-Romano cheese, salt, and black pepper, continue to beat egg mixture with electric mixer on highest speed until eggs and cheese are blended, 2 to 3 minutes. Stir cooked pasta into eggs and cheese, mixture should be runny and look like pasta is floating in egg mixture. Stir additional beaten eggs and Pecorino-Romano cheese into mixture if more egg mixture is needed.
Ladle spoonfuls of egg-pasta mixture into each casserole, followed by a layer of sausage, continue layering pasta mixture and sausage until all sausage has been used. Top casseroles with final layer of pasta mixture. Drizzle top of each casserole with 1 tablespoon olive oil. Small pieces of pasta should stick out of the egg mixture.
Bake in the oven until casseroles are set in the center, about 1 hour, raise oven heat to 350 degrees F (175 degrees C) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.

Recipe Yield

2 pasta casseroles

Recipe Note

Ever wonder what to do with the small amounts of leftover dry pasta that are in your cupboard? Once a year, at Easter, use them in this Italian baked pasta dish!

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