Naunie's Pastera ~ Leftover Pasta Bake ~ Easter Pasta Bake ~ Italian Baked Macaroni

Naunie's Pastera ~ Leftover Pasta Bake ~ Easter Pasta Bake ~ Italian Baked Macaroni

Made  times
AllieGeekPi 105

"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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5 h 24 servings yields 2 bowls
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  • Ready In

  1. Prepare 2 glass baking dishes (Prefer rounded "PYREX" clear glass  2 qt and 1 1/2 qt size bowls) by greasing with olive oil.
  2. Add and 2 Tablespoons of olive oil to bottom of each baking dish. This oil is needed to give a browned outercrust to the pasta.
  3. Preheat oven to 350 degrees F.
  4. Cook pasta in salted water, drain and set aside to cool.
  5. Place sausage pieces on a foil lined tray and bake in a pre-heated (350F) oven until browned, very crispy and cooked through, about 1/2 to 3/4 hour more or less.
  6. Remove sausage from oven, drain fat and set aside.
  7. Lower oven temperature to 325F.
  8. Beat all the jumbo eggs with electric hand mixer until foamy.
  9. Add grated cheese salt and pepper to beaten eggs.
  10. Beat with electric mixer (high setting, as high as beater can go without splashing)until blended.
  11. Add pasta to egg mixture. If mixture isn't soupy then add more beaten eggs seasoned with salt, pepper and cheese. Mixture should look like pasta is floating in the egg mixture.
  12. Beginning with egg/pasta mixture, ladle egg/pasta mixture into the prepared glass bowls, adding cooked sausage pieces to the bowls alternately ending with egg/pasta mixture.
  13. Be sure to have enough egg mix in each bowl. Egg mixture must cover pasta almost completely. be sure to have some pasta pieces sticking out of the mixture.
  14. Drizzle top of pasta with olive oil.
  15. Place filled baking dishes into the oven and bake 1 hour at 325F then raise heat to 350F and bake and additional 1 to 1 1/2 hrs.   At this time, the top pasta should be dark brown and very crispy.


Thank you Allie and a special thanks to your Naunie for this special recipe. I had some Riggati pasta I used for this and followed the chefs instruction almost to the T. The only difference I di...