Wes Ellis./ a personal notebook
Technology. Stories. Side projects.
A few things worth writing down.
SearchSubscribe
← Back to Short-Order Kitchen

Short-Order Kitchen

Air Fryer Baked Pasta

By Wes Ellis2 min read
A bowl of baked pasta under bubbling browned cheese with black olives and green peppers.
Recipe card
Servings
1
Prep
10 minutes
Cook
48 to 50 minutes
Method
Air fryer
Heat
350°F, then 400°F air fryer
Difficulty
Medium
Jump to ingredients & directions ↓

Part 21 of the thread Air fryer weeknights

THE SHORT VERSION4 points
  • The pasta goes in raw and cooks in the sauce and water.
  • Make sure it's submerged, then seal the foil tight.
  • 350°F covered for 45 minutes, then 400°F uncovered for 3 to 4 with cheese.
  • Needs a 7-inch air-fryer-safe pan.
THE RECIPE · AIR FRYER BAKED PASTA

Ingredients

Pasta

Topping

You'll need

  • Air fryer
  • 7-inch round air-fryer-safe pan
  • Aluminum foil
  • Kitchen scale

Directions

Assemble

  1. In the 7-inch pan, stir together the butter, oil, chili flakes, oregano, garlic, green pepper, mushrooms, raw pasta, sauce, salt and pepper.
  2. Pour the water over the top and stir gently so the pasta is mostly submerged.
  3. Wrap the pan tightly in foil, bringing it around the bottom as well so it's sealed.

Bake

  1. Bake covered at 350°F for 45 minutes.
  2. Carefully take off the foil (watch the steam) and stir. The pasta should be tender with a little bite. If it looks dry and the pasta's still hard, stir in 2 to 3 tablespoons more water.
  3. Scatter the mozzarella and basil over the top and bake uncovered at 400°F for 3 to 4 minutes, until the cheese is melted and bubbly.
  4. Let it rest a few minutes before eating.
Notes Leftovers keep 3 days in the fridge. Reheat in the microwave or oven with a splash of water or sauce. Roughly 550 calories and 35 g protein per serving, give or take.

wesellis.com/blog/air-fryer-baked-pasta/

No pot of boiling water, no draining. The pasta goes into the pan raw, along with the sauce, the vegetables and exactly enough water to cook it, and the air fryer turns into a very small oven for three-quarters of an hour.

The water and the foil

This only works if the pasta has enough liquid to absorb and nowhere for the steam to escape. So two things matter more than anything else. First, the pasta has to be under the liquid, or the pieces poking out stay hard and chalky. Push them down with a spoon after the water goes in. Second, the foil has to be sealed tight, wrapped around the bottom of the pan and not just tented on top. The air fryer's fan will find any gap and dry things out.

Warning

When you open the foil at 45 minutes, peel it away from you. A sealed pan of pasta sauce builds up a serious amount of steam.

Why it's a Medium

It's not hard, but it isn't set-and-forget. Air fryers vary, pastas vary, and the only way to know is the stir-and-check at the 45-minute mark. If it's still firm and the pan looks dry, a few spoonfuls of water and another few minutes under the foil will get it there.

The amounts here are built around chickpea pasta. If you swap in something else, check it earlier and keep that spoon of extra water handy.

Tip

Use a scale. The pasta-to-water ratio is what makes this work, and grams are a lot more reliable than cups for dry pasta shapes.

For a bigger baked pasta for a crowd, see the Easy High Protein Lasagna. The Pasta Primavera is a lighter, vegetable-heavy stovetop cousin, and Turkey Meatballs and Zoodles pairs well if you want meat on the side.

LINKED FROM2 notes

Keep reading