“Pasta Pasticciata” Fusilloni Gratin with White Bolognese Sauce

Pasta Pasticciata recipe is a Traditional Italian Pasta Pie typically prepared in Southern Italy and eaten by the whole family on Sunday meals or on special occasions

You can prepare this delicious gratin pasta using Fusilloni, a thick, corkscrew shaped pasta. The word presumably comes from ‘fuso’ meaning: spindle, as fusilloni was traditionally spun by rolling a small rod over the strips of pasta to wind them around it and into a corkscrew shape. The little ones will love them!


If you want, you can use Bolognese Sauce for this recipe. But as you can see on the recipe I made an alternative sauce without tomato. It is delicious, effortless and it’s perfect for any type of pasta!

You can find out more details about this type of pasta in my article: “The Pasta Teller: Chapter 5 – Fusilli

Try my:

Pasta Gratin with White Bolognese Sauce “Pasta Pasticciata”


  • 400g Fusilloni
  • 300g Ricotta Cheese
  • 150g Green Peas
  • 250g Sausage
  • 100g Carrot
  • 100g Onion
  • 60g Grated Parmesan
  • 1 Rib of Celery
  • 1 Garlic Clove
  • 30ml White Wine
  • 100ml Milk
  • Extra Virgin Olive Oil “Il Vero”, as needed
  • Breadcrumbs
  • Thyme, as needed
  • Nutmeg, as needed
  • Salt and Pepper, as needed
  • Ingredients


Clean the green peas and finely chop the carrot, onion and celery.

Chop carrot, celery and onion

Chop also the sausage meat, removing the skin.

Chop the sausage meat

In a large pan, sautèe the “soffritto” (This is the Italian name for the mixture of chopped carrot, onion and celery). Add the clove of garlic and let it cook for 5-10 minutes, until the vegetables become golden.

Add the minced sausage meat and fry it with the soffritto. Then, sprinkle with grinded thyme and blend with white wine.

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Brown the sausage, add thyme and blend with white wine

When all the alcohol has evaporated and the sausage are brown, add the green peas and let it cook for further 10-12 minutes. The turn off the heat and season with salt and pepper. Your White Bolognese Sauce is ready to go!
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Add the green peas

In a bowl, sift the ricotta with a strainer.

Season it with grated nutmeg (be careful not to exceed, it can become bitter very easily!), salt and pepper. Add the milk and stir all together.

Mix the white bolognese sauce with the ricotta sauce.

Let the sauce rest and in the meanwhile cook the fusilloni in a pot full of boiling and salted water.

Cook the pasta

Drain the fusilloni al dente (2 minutes before the suggested cooking time) and toss them with the sauce.

Grease a tin with butter and sprinkle with breadcrumbs on the bottom and sides.

Grease the tin with butter and sprinkle with breadcrumbs

Place the fusilloni in the tin.

Place the pasta in the tin

Sprinkle with grated parmesan, breadcrumbs and butter knobs.

Sprinkle with grated parmesan, breadcrumbs and butter knobs

Bake in the oven at 200°C for 10-15 minutes, until the upper crust will become golden and crunchy.

Enjoy and Buon Appetito!!

All done! So delicious! Serve warm and… Buon Appetito!


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