Pasta Latiella (Calabrian‑style baked pasta and potato gratin)
Recipe by 750g
A typical Calabrian pasta gratin where the pasta is partially replaced by thin slices of potatoes. Everything is baked in a covered pot, with a fragrant tomato sauce, hard‑boiled eggs, mozzarella, pecorino and parmesan. The result is a flavorful, light and very comforting dish.
MediumItalianServes 6
Printable version with shopping checklist
Source Video
35m
Prep
2h
Cook
19m
Cleanup
2h 54m
Total
Cost Breakdown
Total cost:$15.40
Per serving:$2.57
Critical Success Points
- • Cooking the raw pasta and potatoes together: the water level must be just below the top layer of potatoes.
- • First covered cooking to create steam that cooks the pasta and potatoes.
- • Add breadcrumbs, parmesan and pecorino at the end for a golden crust.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • The oven reaches 200°C: use kitchen gloves.
- • Hot water can cause burns; pour slowly along the edges.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium