Pasticio Recipe – Eats Now

Name: Pasticio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces Contadina tomato sauce; 28 ounces Contadina diced tomatoes; 6 ounces Contadina tomato paste; 2 tablespoons garlic, minced; 1 onion, chopped; 1 green pepper, chopped; 3 tablespoons basil; 6 tablespoons oregano; 2 teaspoons red pepper flakes; 1 lb mushroom, sliced; 1 lb Italian sausage; 1 lb elbow macaroni; 3 tablespoons butter; 3 tablespoons flour; 1 ½ cups milk; ½ cup romano cheese, grated; 3 eggs, beaten; 4 ounces cheddar cheese, grated; ½ teaspoon nutmeg

Servings: persons

32 ounces Contadina tomato sauce
28 ounces Contadina diced tomatoes
6 ounces Contadina tomato paste
2 tablespoons garlic, minced
1 onion, chopped
1 green pepper, chopped
3 tablespoons basil
6 tablespoons oregano
2 teaspoons red pepper flakes
1 lb mushroom, sliced
1 lb Italian sausage
1 lb elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 ½ cups milk
½ cup romano cheese, grated
3 eggs, beaten
4 ounces cheddar cheese, grated
½ teaspoon nutmeg

1
Begin by making the marinara sauce.
2
Saute onion and garlic in olive oil until onion is transparent.
3
Put in large stock pot.
4
Saute mushrooms and green peppers until soft.
5
Add to pot.
6
Brown Italian sausage and add to pot.
7
Add tomato products and spices to pot.
8
Allow sauce to simmer for 30 minutes while you prepare the remaining ingredients.
9
Cook elbow noodles according to package directions.
10
Drain.
11
Make cream sauce by melting butter in a saucepan.
12
Add flour and mix to form a roux.
13
Add milk and whisk until blended.
14
Cook on medium heat until sauce begins to thicken.
15
Add grated Romano and stir until melted.
16
Remove from heat and slowly add beaten eggs, stirring until blended.
17
Combine 1/3 cream sauce with 4 oz cheddar cheese and noodles.
18
Grease 11x14 pan and put 1/2 noodle mixture on the bottom.
19
Spread sauce over noodles.
20
Spread remaining noodled evenly over top.
21
Pour remaining cream sauce over all.
22
Sprinkle with nutmeg.
23
Bake 40 minutes at 350F.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 32 ounces Contadina tomato sauce, 28 ounces Contadina diced tomatoes, 6 ounces Contadina tomato paste, 2 tablespoons garlic, minced, and more.

Yes, Pasticio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasticio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions