Cheesy oven-baked pasta

Cheesy oven-baked pasta
Prep 15 min / Cooking 30 min 4-5  


  • Butter for cooking and greasing the baking dish
  • 450 g short pasta like penne or orecchiette
  • 400 ml Stefano Faita Rosée Sauce
  • 1 cup chopped asparagus or green peas (fresh or frozen)
  • 1 cup grated mozzarella (plus more to taste)
  • 1 cup grated Parmesan cheese (plus more to taste)
  • Milk, if needed


Preheat oven to 400 °F (200 °C).

Butter a large baking dish.

In a large pot, cook the pasta in boiling, salted water. Undercook the pasta as it will continue to cook in the oven.

Drain pasta and place in a large bowl.

Incorporate the sauce into the pasta by mixing well.

Add asparagus, mozzarella and Parmesan, mixing well.

Set aside a small quantity of Parmesan.

The mix should be quite liquid as the pasta will absorb it while baking. If the mixture seems too dry, add a bit of milk, water or stock.

Adjust seasoning, as needed.

Pour pasta mixture into buttered baking dish, top with the remaining Parmesan and, if desired, hand-torn pieces of mozzarella cheese. Dab with butter.

Bake in the oven for 20 to 30 minutes, until the top of the pasta is golden brown and bubbling. Let rest 5 minutes before serving.