Baked Penne with Artichokes, Potatoes, and Peas: A Hearty Italian Casserole

Baked Pasta with Artichokes, Potatoes, and Peas

Category: Main Courses
Servings: 8

This comforting and flavorful baked pasta dish combines the delicate flavors of artichokes, the creaminess of potatoes, and the sweetness of peas, all brought together with a rich and cheesy base. Ideal for a hearty family meal, this recipe offers a great balance of textures and is the perfect way to showcase seasonal vegetables. The addition of eggs and breadcrumbs makes this a delightful casserole that’s sure to please everyone at the table.

Ingredients:

Instructions:

1. Prepare the Artichokes: Start by cleaning the artichokes. Remove the tough outer leaves until you reach the tender ones. Cut off the top part of each leaf and then slice the artichokes into quarters. From each quarter, cut into thin strips.

2. Sauté the Artichokes: In a large pan, prepare a sauté with the finely chopped white onion and a drizzle of extra virgin olive oil. Once the onion becomes soft and translucent, add the artichokes. Let them cook for about 5 minutes, stirring occasionally, until they are lightly browned. Season with salt and black pepper to taste. Add a ladle of pasta cooking water to help soften the artichokes and create a flavorful base.

3. Cook the Potatoes and Peas: While the artichokes are cooking, peel, wash, and dice the potatoes into small cubes, about half a cm in thickness. Add the peas to the pan with the artichokes and let them absorb the flavors for a few minutes. Then, add the diced potatoes, mixing gently to incorporate. Add another ladle of pasta cooking water, salt, and a drizzle of olive oil. Let everything cook until the potatoes are tender, stirring occasionally.

4. Prepare the Egg and Cheese Mixture: In a separate bowl, whisk the eggs and combine them with the grated Parmigiano Reggiano and Pecorino Romano cheeses. Set aside for later.

5. Cook the Penne: In a large pot, bring salted water to a boil. Cook the penne rigate until al dente, following package instructions. Once cooked, drain the pasta, reserving some of the cooking water.

6. Prepare the Breadcrumbs: Tear the stale bread into pieces and toast it until golden and crunchy. Then, crumble it into small breadcrumbs. Mix the breadcrumbs with the remaining portion of grated cheese.

7. Assemble the Dish: Grease a baking dish with butter to prevent sticking. Layer the bottom of the dish with half of the cooked penne. Top with three-quarters of the breadcrumb mixture, mixing it lightly into the pasta. Add half of the sautéed artichoke, potato, and pea mixture, followed by half of the egg and cheese mixture. Repeat the layers with the remaining pasta, breadcrumbs, and vegetable mixture, topping with the rest of the egg and cheese mixture.

8. Bake the Pasta: Preheat the oven to 180°C (350°F). Bake the assembled dish for about 20-25 minutes, or until the top is golden and crispy.

9. Finishing Touch: Once baked, remove from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley for an extra burst of color and flavor.

Nutritional Information (per serving):

This Baked Pasta with Artichokes, Potatoes, and Peas is a delightful blend of creamy, savory flavors with the heartiness of potatoes and the richness of artichokes. Perfectly balanced with fresh herbs and cheeses, this recipe makes a memorable main course for any occasion.