Pasta Isabarte

Pasta Isabarte

32

"Pronounced 'Is-uh-bart-uh' , this dish was invented as a college student. It not only satisfied my voracious appetite and love for Italian food but also scored well with my lady friends. Easy to prepare, even easier to eat!"
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Ingredients

1 h 30 m servings 561 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 82.8g
  • 27%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1010 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until almost done, soft but not limp; drain.
  3. Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Using a sharp knife, dice the eggs.
  4. In a large mixing bowl, gently mix tomato, olives, red peppers, yellow peppers, green peppers, onions, eggs, oregano, garlic salt, and pasta sauce. It's more fun to do the mixing with your hands! Pour the drained pasta into the bowl and mix.
  5. Pour the mixture into a large, deep, greased casserole dish. Cover with as much cheese as you can, making sure the edges are covered completely. Put lid on dish and bake on a low rack for 30 to 35 minutes or until the cheese is completely melted and turning a golden brown. Let it cool for about 10 minutes, cut into squares and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

32
  1. 44 Ratings

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Most helpful positive review

A great recipe. The peppers stay slightly crunchy, amazingly. My kids liked the noodles and the cheese

Most helpful critical review

As-is, this recipe is not the best thing I've ever tasted. It's not bad but some improvements though. You may want to: saute the onions and peppers as other reviews suggest (I didn't and the v...

A great recipe. The peppers stay slightly crunchy, amazingly. My kids liked the noodles and the cheese

Oh my God! What a great dish. I fed three friends and had enough leftover for lunch the next day. Whoever thought to put hardboiled eggs in a pasta dish is an absolute genius. Very flavorful and...

We have made this twice now and my bf and I love it. We made a few changes - I substitute an orange bell pepper for green and add some fresh garlic. I prefer to use small chopped mushrooms in ...

My husband couldn't decide between four and four and a half stars on this one, but I made significant variations, so I didn't feel comfortable giving it a five. I roasted the peppers and onions ...

What a great pasta dish! I've never put boiled eggs in a pasta dish before but, based on the reviews, I added an extra egg even and loved it. Since my husband doesn't like olives, I made it half...

As-is, this recipe is not the best thing I've ever tasted. It's not bad but some improvements though. You may want to: saute the onions and peppers as other reviews suggest (I didn't and the v...

Excellent pasta dish. What's amazing is how good the vegetables taste once baked in this caserole type Italian dish. I like the inclusion of egg also. The egg was a tasty treat, especially wi...

I think this jimmytutone fella must have a biased opinion... As for impressing the lady friends, Im not sure I was ever introduced to this dish.

This was good and easy too. I used Jackie's "Best Marinara Sauce Yet" for the jar of spaghetti sauce and it was delicious. I should have used 3 eggs. Looking forward to the leftovers. Thanks!