How to Make Potato and Pasta Casserole With Fresh Mozzarella and Basil

Potato and pasta casserole with fresh mozzarella and basil is a very simple Italian dish that relies on good quality ingredients to make a meal that is more than the sum of its parts. Serve this casserole with a broccoli rabe and mixed olive salad, a loaf of hot Italian bread and sage-butter, and a glass of chilled brown ale. This casserole reheats quite well, making it ideal to prepare ahead of time for kids or quick meals.

Things You'll Need

• 4 cups dried penne pasta
• 2 tbsp. olive oil
• 1 lb. Yukon Gold potatoes, thinly sliced
• 1 lb. white onions, sliced
• 2 cup grated fresh mozzarella cheese
• ¾ cup heavy cream
• Sea salt (to taste)
• Coarse ground black pepper (to taste)
• 1 tsp. very finely chopped fresh basil

Instructions

1. Preheat the oven to 400 degrees F. Bring a large pan of salted water to the boil. Add the penne pasta and olive oil and cook for 9 to 11 minutes (al dente) or to taste. Drain the pasta in a colander and return the pasta to the pan to keep it warm.

2. Layer the potatoes, onions, penne pasta and grated cheese in a large ovenproof saucepan and season with sea salt and coarse ground black pepper to taste, with a layer of cheese on the top. Pour the cream over the top.

3. Bake the casserole in the oven for 25 to 30 minutes or until the top is golden brown.

4. Garnish the top of the casserole with the chopped fresh basil and serve in the dish while piping hot.

References

• 101 Cookbooks

Resources

• The Italian Chef - Italian Recipes
• All Recipes - Italian Recipes