Gigli Toscani baked pasta pie

Gigli Toscani baked pasta pie

Baked pasta is an absolute hit, perfect for special occasions or when you’re looking for a twist on classic pasta dishes. Our baked pasta recipe reaches a new level of perfection thanks to the puff pastry, which transforms a simple pasta dish into a succulent pie. Impress your guests and make it yourself!

  • Preparation time
    1h 10 min
  • Cooking time
    55 min
  • Servings


  • 4 tablespoons extra virgin olive oil
  • 5.3oz salami, diced
  • 5.3oz green peas
  • 1 bottle tomato passata
  • fresh basil leaves
  • 14.1oz Bella Italia Gigli Toscani pasta
  • Parmigiano Reggiano cheese, grated q.s.
  • 2 sheets puff pastry
  • 8.8oz mozzarella cheese, diced
  • egg wash, q.s.


Heat the extra virgin olive oil in a pan over a medium heat and sauté the diced salami, until brown; add the green peas and the tomato passata, stir well and let cook for about 10 minutes.

Meanwhile, bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions, drain Gigli Toscani “al dente” and transfer immediately to the pan with the sauce.

Add the basil and a generous handful of grated Parmigiano Reggiano cheese, stir well and cook for a couple of minutes, allowing the pasta to absorb the flavors of all the ingredients.

In a baking glass tray covered with a sheet of parchment paper, place two sheets of puff pastry and dock the dough with a fork to make small holes that will let steam escape during baking.

Pour half of the pasta to create a thick layer and add extra grated Parmigiano Reggiano cheese and half of the mozzarella cheese. Complete with the rest of the pasta, another generous handful of Parmigiano Reggiano and the rest of diced mozzarella, for a final crispy layer on top.

Roll the edges of puff pastry to create a rounded border and brush it with egg wash.

Bake at 360°F for 30 minutes. Serve immediately and enjoy your incredible baked pasta pie!

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