Baked Pasta Small Moulds

Baked pasta small moulds are individual portions of baked pasta, often prepared with ingredients that allow them to maintain shape once unmoulded. Here I propose a traditional Italian version of these small moulds.

Ingredients

• 250g of short pasta (such as penne or fusilli)
• 200g of tomato sauce
• 150g of smoked mozzarella, diced
• 100g of cooked ham, diced
• 100g of grated parmesan cheese
• 2 eggs
• Fresh basil (to taste)
• Salt and pepper (as needed)
• Butter and breadcrumbs (for buttering and flouring the moulds)

Preparation

1. Preheat the oven to 180 °C.
2. Boil a pot of salted water to cook the pasta.
3. Cook the pasta until al dente, then drain and rinse under cold water to stop the cooking process.
4. In a large bowl, mix the tomato sauce with the pasta.
5. Add the mozzarella, cooked ham, and half of the parmesan cheese. Mix well.
6. In a small bowl, beat the eggs with a pinch of salt and pepper, then incorporate them into the pasta mixture.
7. Butter and flour the small moulds (you can use muffin tins or single-serving moulds), then dust them with breadcrumbs, removing the excess.
8. Fill each mould with the pasta mixture, pressing down slightly to compact.
9. Sprinkle the rest of the parmesan on each small mould.
10. Place in the oven and cook for about 20 minutes, or until the surface is golden and crispy.
11. Allow to cool for a few minutes, then run a knife along the edges and unmould carefully.

Trivia

Baked pasta small moulds can be personalized in many ways. In some Italian regions, for example, they add béchamel sauce for an even creamier texture. They are an excellent way to use leftover pasta and transform it into a completely new and inviting meal.

Serve hot, with a bit of fresh basil on top if you like the aroma. Enjoy your meal!