Best 9 Pasta Rustica With Three Cheeses Recipes

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Indulge in the culinary delight of Pasta Rustica, a traditional Italian dish that combines the flavors of three delectable cheeses – Pecorino Romano, Parmigiano-Reggiano, and Provolone – with the heartiness of pasta. Originating from the Lazio region of Italy, this savory baked pasta dish features a crispy golden crust, tender pasta, and a rich, cheesy filling.

Dive into a collection of three tempting Pasta Rustica recipes that cater to various preferences and skill levels. Whether you're a seasoned cook or just starting your culinary journey, these recipes provide step-by-step instructions and helpful tips to guide you through the process. From the classic Pasta Rustica with Three Cheeses to the vegetarian-friendly Pasta Rustica with Spinach and Artichokes and the meaty delight of Pasta Rustica with Sausage and Broccoli Rabe, there's a recipe to satisfy every palate.

Here are our top 9 tried and tested recipes!

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 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.

PIZZA RUSTICA



Pizza Rustica image

Italian pizza with sausage and mixed cheeses.

Provided by Diane Felico

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (12 ounce) package Italian sausage, casings removed
2 (8 ounce) packages grated Parmesan cheese
2 cups shredded mozzarella cheese
1 ½ cups ricotta cheese
4 eggs
1 (3 ounce) package prosciutto, chopped
2 tablespoons chopped fresh parsley
2 (9 inch) prepared pie crusts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain.
  • Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley.
  • Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape.
  • Bake in the preheated oven until center is set and crust is browned, about 1 hour.

Nutrition Facts : Calories 720.1 calories, Carbohydrate 25.1 g, Cholesterol 187.1 mg, Fat 49.5 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 21.3 g, Sodium 1872.5 mg, Sugar 1.4 g

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

PENNE RUSTICA



Penne Rustica image

A delicious pasta dish very similar to what you will get in Macaroni Grill®!

Provided by Star40852

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h15m

Yield 8

Number Of Ingredients 21

1 pound penne pasta
½ pound cooked small shrimp
½ cup chopped prosciutto
2 teaspoons olive oil, or to taste
2 (5 ounce) skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
3 tablespoons butter
2 tablespoons minced garlic
3 tablespoons Marsala wine
2 cups heavy cream
1 cup grated Parmesan cheese
½ cup milk
½ cup chicken broth
1 tablespoon cornstarch
1 tablespoon brown mustard
2 teaspoons minced fresh rosemary
½ teaspoon minced fresh thyme
½ teaspoon salt
¼ teaspoon cayenne pepper
3 tablespoons grated Parmesan cheese
1 ½ teaspoons paprika

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
  • Preheat the oven to 500 degrees F (260 degrees C).
  • Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
  • Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
  • Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.

Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g

PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES



PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES image

Categories     Pasta     Dinner

Number Of Ingredients 15

2 Tbs. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb. chicken or turkey sausage, casings
removed
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. hot red pepper flakes
1 can (28 oz.) tomatoes in puree, tomatoes
coarsely chopped and puree reserved
Salt, to taste
1 lb. penne pasta
1 1/4 cups ricotta cheese
2 cups shredded fontina or mozzarella cheese
1/2 cup grated Parmigiano-Reggiano cheese

Steps:

  • In a large Dutch oven over medium heat, warm the olive oil. 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-size pieces, until no longer pink, about 6 minutes. Stir in the basil, oregano and red pepper flakes. Add the tomatoes and puree and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt. Preheat an oven to 350ºF. Lightly oil a baking dish. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well. In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot. Serves 6 to 8.

PASTA WITH THREE CHEESES BROWN



Pasta with Three Cheeses Brown image

Provided by Katie Brown

Categories     Milk/Cream     Pasta     Quick & Easy     Blue Cheese     Goat Cheese     Parmesan     Brandy     Winter     Gourmet     California

Yield Serves 4

Number Of Ingredients 10

3 cloves garlic, minced
1/2 teaspoon dried herbes de Provence or dried rosemary, crumbled
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup brandy
1 cup heavy cream
3 ounces soft mild goat cheese such as Montrachet, crumbled (about 1/3 cup)
3 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 pound tricolored rotelle (corkscrew-shaped pasta) or other multicolored pasta

Steps:

  • In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat and stir in cream.
  • Add cheeses, 1 at a time, stirring until each cheese melts before adding the next. Cook sauce at a bare simmer until thickened slightly, about 8 minutes. Keep sauce warm.
  • In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water. Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency.

PASTA RUSTICA



Pasta Rustica image

This was a dish that was served at an Italian restaurant that is no longer in business. I am not sure how I got this recipe, but it is great.

Provided by diner524

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces penne pasta
6 slices bacon, cut into 1/2 inch pieces
1 lb boneless chicken breast, cut into bite size pieces
1/4 cup flour (enough to coat chicken)
1 medium Spanish onion, peeled and thinly sliced
2 garlic cloves, peeled and minced
1/3 cup virgin olive oil
salt and pepper
3/4 cup parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • Cook pasta in a large pot of boiling salted water according to package instructions.
  • Heat a large saute pan on high heat. when hot, add bacon, stirring often. When bacon is browned, remove from pan and save some of the fat in the pan.
  • Coat the chicken lightly with flour and saute on medium heat in remaining bacon fat until cooked through, add onions and garlic, and cook stirring often for 2 to 3 minutes.
  • Add olive oil, salt and pepper to taste and bacon.
  • Drain pasta, but do not rinse. The starch clinging to the pasta will help bind the sauce. Add to the above ingredients. Stir in parmesan and parsley.

Nutrition Facts : Calories 735.8, Fat 40.6, SaturatedFat 10.7, Cholesterol 97.3, Sodium 462.8, Carbohydrate 55.2, Fiber 7, Sugar 1.4, Protein 37.8

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.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Don't overwork the dough, or it will become tough.
  • If you don't have a food processor, you can grate the cheese by hand.
  • Be careful not to overcook the pasta, or it will become mushy.
  • Serve the pasta rustica warm, topped with additional cheese and herbs, if desired.

Conclusion:

Pasta rustica is a delicious and easy-to-make dish that is perfect for any occasion. With its simple ingredients and rustic charm, this dish is sure to please everyone at the table. So next time you're looking for a tasty and satisfying meal, give pasta rustica a try.

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