Baked trofie pasta



Recipe by
Valeria Ciccotti
Baked trofie pasta

Baked pasta dishes are our favorites! Sedanini pasticciati, a dish which succeeds in making even broccoli tasty, conchiglioni filled with tomato sauce and pasta alla sorrentina with lashings of melted mozzarella! We have no shortage of ideas and baked pasta dishes can come in endless permutations. Baked trofie pasta is a shining example: Here, the pasta is married to a flavorful sausage sauce enhanced by a creamy béchamel sauce. The topping is finished off with a scattering of provola cheese before the dish goes into the oven to brown. The result is a perfect steaming dish to bear to the table for Sunday lunch or when you have friends over for dinner. You won’t get much leftover after you make this baked trofie pasta, but even if you do, it will still taste wonderful when reheated!


Trofie pasta 11 oz (300 g)
Provola cheese 5 oz (150 g)
Grana Padano DOP cheese ½ cup (60 g)
for the sauce
Sausage 14 oz (400 g)
Tomato puree 2 cups (500 g)
White onions ½
White wine 3 tbsp (50 g)
Fine salt to taste
Extra virgin olive oil to taste
for the béchamel sauce
Butter 0.3 cup (70 g)
Flour 00 ½ cup (50 g)
Whole milk 2 ¼ cups (500 g)
Fine salt 1 pinch

How to prepare Baked trofie pasta

To make the baked trofie pasta, first prepare a béchamel sauce by following the method shown in the practical guide, using the quantities given in this recipe. Then skin the onion and chop it finely 1. Heat a little oil in a pan, tip in the onion 2 and soften it over moderate heat. Remove the sausage casing 3,

then coarsely chop the sausage 4. Once the onion is soft, tip in the sausage 5, sauté for 4-5 minutes, then deglaze with the white wine 6 and allow it to evaporate.

Add the tomato puree 7, season with salt, and cook for 20 minutes over medium heat. Meanwhile, place a pan of salted water on the stove and bring to a boil. When the sauce is ready 8, cook the trofie until they are al dente 9.

In the meantime, grate the provola using a coarse grater 10. When the trofie pasta is ready, drain them into a bowl and add the sauce 11 and béchamel 12.

Mix everything together 13, then transfer the trofie into a baking pan. Cover the surface with the grated provola 14 and the grated Grana Padano DOP cheese 15.

The trofie is now ready for baking 16 in a preheated conventional oven at 430°F (220°C) for 20 minutes. Once ready, take the baked trofie pasta out of the oven 17 and serve them piping hot with the cheese still runny 18.


The trofie pasta can be kept in the fridge for a couple of days in an airtight container. You can freeze the sausage sauce by itself after cooking, provided you have used fresh ingredients.


Add chili to the sauce to pep up the dish.