Baked Straccetti

Published on May 5, 2017 by Raveaboutfood

Baked pasta is a favorite in our home. Whether it is spaghetti, penne or rigatoni, it is comforting and satisfying. Straccetti looks like a mini lasagna noodle that has been rolled up. For this recipe, I combined straccetti with chicken, ham and peas. A rich tomato sauce brings it all together. I served it with roasted vegetables and a leafy salad.

Bow ties, ditalini, orecchiette and linguini are all pastas we eat on a regular basis. Bow ties are delicious is salads, as they soak up all the seasonings and dressing. I often put handfuls of ditalini in soup to make it thicker and more hearty. I also use orecchiette, known as little hats, in soup, but we like it with a meat sauce, since the shape of the pasta is great to hold a sauce with beef or sausage. And linguini often gets paired with shrimp and fish for a flavorful meal.

Straccetti was somewhat new to us, but we are adding it to the pantry. This pasta is shaped like a mini lasagna noodle that is rolled into a tube, which is what makes it perfect for holding the sauce. In this case, I used tomato basil pasta sauce with Italian seasonings and two kinds of meat and vegetables to make a delicious Italian casserole that my family went crazy for. I think yours will too!

Baked Straccetti Recipe

What’s needed?

3 cups of dry pasta, cooked and drained
1 medium onion, chopped
1/2 cup frozen peas
2 tablespoons Tuscan Herb Olive Oil
1 teaspoon Italian Seasoning
1 cup ham, cut into chunks
1 teaspoon garlic, minced
2 chicken breasts, cut into small pieces
salt and pepper to taste
2 cups of mozzarella cheese, shredded
32-ounces tomato and basil pasta sauce

How to make Baked Straccetti with Chicken and Peas?

In a large non-stick skillet, add the olive oil, onions and peas and saute for 5-7 minutes over medium heat.
Add minced garlic and chicken to the pan. Cook until chicken is no longer pink. Add the ham and cook until heated through.

Add the tomato and basil pasta sauce and stir to combine. Add a pinch of salt and pepper.

While the tomato sauce is cooking, boil a large pot of salted water and cook your pasta for 8-10 minutes. Drain. Add the pasta to the tomato sauce. Stir to combine. Pour all into a large baking dish.

Sprinkle two cups of shredded mozzarella cheese and Italian Seasoning on top.
Bake the dish for 25-35 minutes. The top will be golden brown and a bit crunchy.

This recipe makes 6-8 servings. Serve the pasta with your favorite vegetable and a salad.