Cheesy oven-baked pasta

Cheesy oven-baked pasta
  • 15

    min prep time
  • 30

    min cook time
  • 4-5



  • Butter for cooking and greasing the baking dish
  • 450 g short pasta like penne or orecchiette
  • 400 ml of Stefano 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


  1. Preheat oven to 400 °F (200 °C).
  2. Butter a large baking dish.
  3. In a large pot, cook the pasta in boiling, salted water. Undercook the pasta as it will continue to cook in the oven.
  4. Drain pasta and place in a large bowl.
  5. Incorporate the sauce into the pasta by mixing well.
  6. Add asparagus, mozzarella and Parmesan, mixing well.
  7. Set aside a small quantity of Parmesan.
  8. 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.
  9. Adjust seasoning, as needed.
  10. Pour pasta mixture into buttered baking dish, top with the remaining Parmesan and, if desired, hand-torn pieces of mozzarella cheese. Dab with butter.
  11. 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.