Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Italian Baked Pasta with Veal and Chicken
A rich and comforting Italian baked pasta dish combining tender veal and chicken with creamy sauce, fresh tomatoes, and potatoes. This hearty casserole brings together classic Italian flavors in one satisfying dish, perfect for family dinners.
80 min
Medium
6 servings
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Taste Profile
Sweet2/10
Salty5/10
Sour3/10
Umami7/10
Spicy0/10
🥄 Texture
The dish has a contrast between a lightly crisp, golden-brown top and a creamy, custard-like interior from the eggs and cooking cream. Al dente pasta provides firm bite while tender chunks of veal, chicken, and soft potato cubes add meaty and starchy chewiness.
👃 Aroma
Warm, savory aromas of browned meat and sautéed potatoes dominate, complemented by bright tomato and dried Italian herbs (oregano, basil). A subtle creamy, eggy backdrop and a toasty baked note round out the overall scent.
🍷 Pairs Well With
Medium-bodied Italian red such as Chianti or Sangiovese; alternatively a dry rosé or a sparkling water with lemon for a non-alcoholic option.
🥗 Side Dishes
Simple peppery arugula salad with lemon vinaigrette, garlic bread or focaccia, and roasted seasonal vegetables (zucchini, bell peppers, or eggplant).
Ingredients(11 items)
- 1400 grams pasta (penne or rigatoni)
- 2500 grams chicken breast (cut into bite-sized pieces)
- 3400 grams veal (cut into cubes)
- 4800 grams potatoes (peeled and diced into small cubes)
- 5600 grams tomatoes (fresh, diced)
- 6300 milliliters cooking cream
- 74 large eggs (beaten)
- 82 cups rice (uncooked, for binding)
- 94 tablespoons cooking oil (for sautéing)
- 10Salt and pepper to taste
- 112 teaspoons Italian herbs (dried oregano and basil)
Nutrition Information(per serving)
685
Calories
42g
Protein
68g
Carbs
28g
Fat
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a large baking dish with cooking oil.
- 2
Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Season the veal and chicken pieces with salt and pepper, then brown them in batches for 4-5 minutes per side until golden. Remove and set aside.
- 3
In the same skillet, add the diced potatoes and sauté for 8-10 minutes until they begin to soften and lightly brown. Remove and set aside.
- 4
Cook the pasta in salted boiling water until al dente (about 2 minutes less than package instructions). Drain and set aside.
- 5
In a large mixing bowl, combine the cooked pasta, browned veal, chicken, potatoes, and diced tomatoes. Mix gently to combine.
- 6
In another bowl, whisk together the cooking cream, beaten eggs, Italian herbs, salt, and pepper until smooth.
- 7
Pour the cream mixture over the pasta and meat combination, tossing gently until everything is evenly coated.
- 8
Transfer the mixture to the prepared baking dish, spreading it out evenly.
- 9
Bake in the preheated oven for 35-40 minutes until the top is golden brown and the eggs are fully set.
- 10
Let rest for 5 minutes before serving. Serve hot and enjoy your Italian-style baked pasta.
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