A delightful fusion that marries the concept of a charcuterie board with the comforting essence of a baked pasta dish, loaded with meats, cheeses, and vegetables.
Author:inass sped
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6-8 servings 1x
Category:Dinner
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
12 oz. pasta (penne or fusilli recommended)
1 cup diced salami
1 cup diced pepperoni
1 cup diced prosciutto
1 cup shredded mozzarella cheese
1/2 cup shredded aged cheddar cheese
1/2 cup softened cream cheese
1 cup cherry tomatoes, halved
1/2 cup sliced black olives
1/2 cup chopped roasted red peppers
1/2 cup chopped artichoke hearts, drained
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried Italian herbs
Salt and pepper to taste
Fresh parsley or basil for garnish
Instructions
Preheat your oven to 375°F (190°C).
Cook pasta in salted boiling water until al dente. Drain and set aside.
Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute until fragrant.
Add cherry tomatoes, olives, roasted red peppers, and artichoke hearts. Cook for 3-4 minutes until vegetables soften.
In a large bowl, combine cooked pasta, sautéed vegetables, salami, pepperoni, prosciutto, cream cheese, mozzarella, cheddar, and dried herbs.
Mix well until evenly combined. Season with salt and pepper to taste.
Pour the pasta mixture into a greased 9×13-inch baking dish, spreading evenly.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Let cool for a few minutes, garnish with fresh parsley or basil, and serve warm.
Notes
For a spicier kick, add red pepper flakes to the mixture.
Feel free to experiment with different cured meats and cheeses.
Consider adding other vegetables like sautéed mushrooms or spinach.
Nutrition
Serving Size:1 serving
Calories:Approx. 600-700 kcal (will vary based on specific ingredients)