Best 5 Pasta Rustica Recipes

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Indulge in the rustic charm and delectable flavors of Pasta Rustica, a traditional Italian dish that embodies the essence of simplicity and culinary expertise. Originating from the regions of Umbria and Lazio, Pasta Rustica is a savory pie featuring layers of thin pasta dough encasing a rich filling of eggs, cheese, and aromatic herbs. This article presents a collection of three distinct Pasta Rustica recipes, each offering a unique twist on this classic dish.

The first recipe introduces the classic Pasta Rustica recipe, a timeless culinary delight that showcases the harmonious balance of eggs, Parmigiano-Reggiano cheese, and fragrant herbs. The second recipe takes a creative turn with the addition of vibrant vegetables such as spinach, zucchini, and sun-dried tomatoes, resulting in a colorful and flavorful vegetarian delight. Last but not least, the third recipe tantalizes taste buds with a delectable seafood variation, featuring succulent shrimp and briny clams enveloped in the comforting embrace of Pasta Rustica.

Each recipe is meticulously crafted with detailed instructions, ensuring effortless preparation and successful execution. Whether you're a seasoned cook seeking culinary inspiration or a novice eager to explore the wonders of Italian cuisine, this comprehensive guide to Pasta Rustica will lead you on a journey of gastronomic discovery.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA RUSTICA



Pasta Rustica image

Lindsay® Black Olives or Lindsay® Green Ripe Olives - or even a mixture of both - are tossed into this Pasta Rustica, bringing together the flavors of sweet bell pepper, mellow olive oil, and spicy pepper flakes. Finish with Parmesan cheese, and enjoy!

Provided by LindsayOlives

Categories     Trusted Brands: Recipes and Tips

Time 50m

Yield 6

Number Of Ingredients 14

1 pound rotini or fusili pasta
6 slices bacon
½ cup extra virgin olive oil
2 medium onions, chopped
1 red bell pepper, chopped
¼ cup chopped parsley
4 cloves garlic, minced
¼ teaspoon Salt
½ teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes, undrained, coarsely chopped
½ cup Lindsay® Black Ripe Pitted Olives or Lindsay® Green Ripe Select Olives sliced, drained
2 tablespoons capers, drained
½ teaspoon dried oregano
½ cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
  • Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
  • Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.

Nutrition Facts : Calories 593 calories, Carbohydrate 68.6 g, Cholesterol 16 mg, Fat 27.6 g, Fiber 5.1 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 769.8 mg, Sugar 7.6 g

PASTA RUSTICA



Pasta Rustica image

This is an altered Williams-Sonoma casserole recipe that includes ziti, sausage, and three cheeses. Tastes great with a green salad and garlic bread.

Provided by belkathy

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb Italian sausage, crumbled
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can diced tomato puree (Puree reserved)
1 cup water
salt
1 lb ziti pasta
2 cups low fat cottage cheese
2 cups shredded mozzarella cheese or 2 cups Fontina cheese
1/2 cup grated parmesan cheese

Steps:

  • Cook and drain the pasta.
  • Brown the onions in the oil for about 5 minutes.
  • Add the garlic and cook 1 minute more.
  • Break the sausage into small pieces and crumble over the onion.
  • Brown thoroughly, so no pink remains.
  • Add the herbs, pepper flakes, tomatoes, puree, and water.
  • Bring to a boil.
  • Reduce heat to med-low and simmer for 30 minutes, until thickened.
  • Do no not cover.
  • Taste and add salt as necessary.
  • Mix together the pasta, cottage cheese, mozzarella, and the sauce.
  • Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.

PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES



Pasta Rustica With Chicken Sausage and Three Cheeses image

I made this very nice recipe for my aunt and myself from the Williams-Sonoma "Chicken" cookbook and we enjoyed it very much. I cheated and used stewed tomatoes because I was in a hurry and this seemed to work fine.

Provided by Dr. Jenny

Categories     Penne

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 lb chicken sausage, casings removed (can also use turkey sausage)
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon hot red pepper flakes
1 (28 ounce) can tomatoes in puree, tomatoes coarsely chopped and puree reserved
1 cup water
salt, to taste
1 lb penne (or other tube shaped pasta)
2 cups ricotta cheese
2 cups Fontina cheese, shredded (can also use mozzarella)
1/2 cup grated parmesan cheese

Steps:

  • In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
  • Add the garlic and cook, stirring, for 1 minute.
  • Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
  • Stir in the basil, oregano, and red pepper flakes.
  • Add the tomatoes with their puree and the water and bring to a boil.
  • Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
  • Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
  • Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
  • In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
  • Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
  • Serve hot.

Nutrition Facts : Calories 829.9, Fat 41.3, SaturatedFat 19.7, Cholesterol 181.7, Sodium 1274.5, Carbohydrate 78, Fiber 9.2, Sugar 3.3, Protein 39.1

PASTA RUSTICA WITH SMOKED MOZZARELLA



Pasta Rustica with Smoked Mozzarella image

Categories     Cheese     Olive     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Mozzarella     Basil     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 packages (about 9 ounces each) dried cheese tortellini
6 tablespoons olive oil
1 large onion, halved lengthwise, thinly sliced crosswise
1 pound cherry tomatoes, halved
2 garlic cloves, minced
2/3 cup vermouth
1 cup chopped fresh Italian parsley
1 cup thinly sliced fresh basil
3/4 cup Kalamata olives, pitted, halved
1 1/2 teaspoons dried oregano
1 pound smoked mozzarella, cut into 1/2-inch cubes

Steps:

  • Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.

PASTA RUSTICA WITH THREE CHEESES



Pasta Rustica with Three Cheeses image

Always a request in our family get together, a recipe from grandma's recipe box.

Provided by Jeannette Bailey

Categories     Pasta

Time 50m

Number Of Ingredients 13

2 Tbsp olive oil
1 medium onion, chopped
2 clove garlic, minced
12 oz turkey sausage, casing removed
1 Tbsp fresh basil leaves
1 tsp fresh oregano leaves
1/4 tsp red bell pepper flakes
1 can(s) tomato puree (28 ozs)
1 lb penne pasta, cooked
1 1/4 c ricotta cheese
2 c mozarella cheese
1/2 c grated parmigiano rigiano
1/2 tsp coarse salt

Steps:

  • 1. Preheat oven at 350 degrees.
  • 2. Saute garlic, onion, sausage, basil and red pepper flakes and salt. Add tomatoe puree, bring to a boil, reduce heat to medium low and simmer for 10 minutes. Add cooked pasta and remove from heat.
  • 3. Stir in ricotta cheese and half of the mozarella cheese. Transfer into a baking dish and sprinkle the rest of the mozarella cheese and parmigiano. Bake for half an hour or until cheese are melted.

Tips:

  • Use high-quality ingredients, especially for the filling.
  • Don't overwork the dough, or it will become tough.
  • Chill the dough before rolling it out, making it easier to work with.
  • Use a light touch when rolling out the dough, or it will tear.
  • Don't overfill the pasta rustica, or it will be difficult to seal.
  • Bake the pasta rustica until the crust is golden brown and the filling is bubbly.
  • Let the pasta rustica cool slightly before slicing and serving.

Conclusion:

Pasta rustica is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover ingredients. With its simple ingredients and rustic charm, pasta rustica is a surefire crowd-pleaser. So next time you're looking for a delicious and easy-to-make meal, give pasta rustica a try!

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