Recipe by AllieGeekPi
"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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2 1/2 tablespoons
olive oil, divided
farfalle (bow tie) pasta
sweet Italian sausage links, cut into 1/2- inch slices
eggs, or more if needed
shredded Pecorino Romano cheese, or more if needed
salt to taste
freshly ground black pepper, or more to taste
olive oil, divided
We really enjoyed this dish. I did kind of mess up though :( So I had to make some quick changes. Accidentally bought large eggs instead of jumbo so I was short on eggs. Since I only had two other eggs at home I had to improvise because my pasta wasn't really floating. So I added heavy cream. Not perfect but it worked well, so I don't think it came out the way it was supposed to, still delicious. I also used more cheese but I didn't measure it. I just shredded what I had left of my Romano wedge :) I'd definitely make this again (using the right eggs and no cream).
sorry, it wasn't really for me. it's not that there was anything wrong with it, but it was a little bland. i think a very similar dish can be made on the stove top within not even half the time.
This is my great grandmother's recipe. The recipe without AR's edits is the following personal recipe: http://allrecipes.com/personalrecipe/63170028/naunies-pastera-leftover-pasta-bake-easter-pasta-bake-italian-baked-macaroni/detail.aspx
* Percent Daily Values are based on a 2,000 calorie diet.
Naunie's Pastera (Leftover Easter Pasta Bake)
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 192
** Calories from Fat: 93
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