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X Italian Pasta Dishes
Twice-Baked Pasta
Originated from: Casacalenda, Molise, Italy
Occasion: Christmas, weddings and other special events
Contributed by: Mary Melfi (her mother's recipe)

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Any store-bought tubular pasta
Home-made tomato sauce
Pork ribs, veal, lamb chops and/or sausage for stewing in the tomato sauce
Bite-sized meatballs, made with veal or beef, Parmesan cheese, eggs and breadcrumbs (also stewed in the tomato sauce, along with the veal etc.)
Mozzarella cheese, cubed
Parmesan cheese

* A deep casserole dish is needed to re-bake the pasta in


Cook pasta.

Make home-tomato sauce, stewing one's favorites meats in it.

Layer a casserole dish with cooked pasta, adding sauce with bite-sized meatballs. Add cubed mozzarella cheese and sprinkle Parmesan cheese over the layer of pasta. Add another layer of pasta, and then repeat the process with cubed mozzarella cheese etc.

Make as many layers as the container will fit.

Bake in a 350 degree oven for about 30 minutes.


Prior to World War II "twice-baked pasta" was considered a festive dish. Nowadays this dish is often served in Italian-Canadian homes. It's an old stand-by. If someone is coming for dinner and you don't know what to do, well this is what you do. It's a dish that is loved by children and adults alike. Can't go wrong with it. The pasta was prepared by my mother and my sister, Sue. Photo: by the contributor.

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