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Vegetarian Pasta, Potato, Artichoke And Pea Casserole

GialloZafferano's picture
The pasta, potato, artichoke and pea casserole is a delicious vegetarian alternative to serve for Easter dinner!
Ingredients
  Ridged pasta 200 Gram
  Parsley bunch 1 Bunch (100 gm), chopped finely
  Potatoes 500 Gram, slice
  Artichokes 300 Gram, chop
  Green peas 300 Gram
  Parmesan cheese 150 Gram
  Pecorino cheese 100 Gram
  Breadcrumbs 50 Gram
  Bread slices 150 Gram
  Butter 60 Gram
  Vegetable broth 1 Liter
  Garlic 2 Clove (10 gm)
  Onion 1 Medium
  Olive oil 5 Tablespoon
  Eggs 3
  Salt and pepper To Taste
Directions

GETTING READY
1. Preheat the oven to 350°F (180°C).

MAKING
2. First add the olive oil and the chopped onion to a large pan, and sauté on a very low flame for about 10-15 minutes, until softened.
3. Add the artichokes. Let them brown for about 5 minutes, and then add the peas. Pour in a ladle of broth and cook for at least 10-15 minutes.
4. Peel and cut the potatoes into thick slices, to prevent them from breaking; add to the pan, pour in a little more broth, without stirring cook for 5 minutes, covered with a lid.
5. While the ingredients are cooking, boil the pasta, until firm to the bite.
6. Now prepare the bread, cheese and parsley mixture for the casserole. In a large bowl, combine the crumbled bread, parsley, garlic and finally the grated cheeses. Mix everything together, add salt and pepper and the mixture is ready.
7. Hard boil the eggs and cut into slices.
8. Now take the pasta, cooked al dente, and add to the pan with the rest of the ingredients, stir gently, to avoid breaking the potatoes then add three quarters of the bread, cheese and parsley mixture; mix gently, to blend the flavors together, then start assembling the casserole.
9. Take an oven dish or baking pan grease with butter and coat bottom with breadcrumbs. First layer the pasta, potato, artichoke and pea mixture spread it evenly.
10. Now add half of the hard-boiled eggs and make the second layer, adding the remaining ingredients. Now finish with the eggs cover with the remaining bread mixture, to add a crispy touch.
11. Finally pour in the broth, starting from the edge; you need plenty of broth to moisten the bread mixture and them dot with a few pieces of butter on top.
12. Bake the casserole at 350°F (180°C) for at least 30 minutes, after that raise the temperature to 390°F (200°C) and bake until golden brown.

SERVING
13. Serve it hot along with a green salad on the side.

TIPS
If you're not a vegetarian, you can add lamb to this recipe, or even replace pasta with lamb.

NOTES
You can use fresh artichokes, but if you're short of time or you want to make this recipe all the year round, you can use frozen artichokes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
8

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