Go Back
–+ servings

Stanley Tucci’s Leftover Pasta Casserole

This casserole is what happens when your fridge full of leftovers finally pays off. With crispy pancetta, creamy sauce, and gooey cheese, it’s basically your lazy-day dinner dreams baked into reality—thanks, Stanley.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 5 ounces pancetta diced (about ¾ cup)
  • 1 small yellow onion minced (about ½ cup)
  • 4 –6 cloves garlic minced
  • 1 cup frozen peas thawed and drained
  • 3 cups cooked farfalle pasta
  • 1 cup creamy pasta sauce or bechamel sauce
  • 3 tablespoons butter cut into small pieces
  • ½ cup grated Parmesan cheese

Instructions

  • Cook the Pancetta and Onion: Preheat your oven to 350°F. In a skillet over medium heat, cook the pancetta and onion together until the pancetta is crispy and the onion is soft and golden.
    5 ounces pancetta, 1 small yellow onion
  • Add the Garlic: Toss in the minced garlic and sauté for about 30 seconds until fragrant. Remove the skillet from the heat.
    4 –6 cloves garlic
  • Mix It All Together: Grease a medium casserole dish with olive oil. Add the cooked pasta, thawed peas, pancetta-onion-garlic mixture, and the sauce. Stir everything until evenly coated and combined.
    1 cup frozen peas, 3 cups cooked farfalle pasta, 1 cup creamy pasta sauce or bechamel sauce
  • Top and Bake: Sprinkle the Parmesan cheese on top and scatter the butter cubes over the casserole. Bake for 15–20 minutes until the top is golden and bubbly.
    ½ cup grated Parmesan cheese, 3 tablespoons butter
  • Serve It Up: Let it sit for 5 minutes before serving. Eat it with a cappuccino at 10 a.m. if you want to live your best Stanley Tucci life.