Uruguayan Baked Pasta Sunday Dinner

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Pasta Uruguaya is a beloved Sunday family dinner across Uruguay — a layered baked pasta inspired by Italian immigrants but adapted with local touches like sliced ham, hard-boiled eggs, and briny green olives tucked between the sheets. Rich meat sauce, melted mozzarella, and a golden top make it the centerpiece of any family gathering.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 46 gCarbs
• 3 gFiber
• 6 gSugar
• 34 gProtein
• 880 mgSodium
• 640 mgPotassium
• 290 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the meat sauce

• 1 lb (450 g) ground beef
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups (480 ml) tomato sauce or crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp sweet paprika
• Salt and freshly ground black pepper, to taste
• 1/2 cup (60 g) pitted green olives, sliced

For assembly

• 12 lasagna noodles (about 9 oz / 250 g)
• 6 oz (170 g) cooked ham, diced
• 3 hard-boiled eggs, sliced into rounds
• 8 oz (225 g) mozzarella cheese, sliced or shredded
• 1/2 cup (45 g) grated Parmesan cheese
• 1 tbsp butter, for greasing

For the topping

• 1 cup (240 ml) prepared béchamel or heavy cream
• 1/2 cup (55 g) shredded mozzarella
• 2 tbsp grated Parmesan

Directions

1. Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente, about 8 minutes. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Sauté the onion for 4 minutes until translucent, add the garlic, and cook 30 seconds more. Add the ground beef, breaking it apart, and brown for 6-7 minutes. Stir in the tomato sauce, oregano, paprika, salt, and pepper. Simmer 10 minutes, then fold in the sliced olives.
3. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom, then layer 4 noodles across.
4. Top the noodles with a third of the remaining meat sauce, half of the diced ham, half of the egg slices, and a third of the mozzarella. Repeat with another layer of noodles, then finish with a final layer of noodles, the remaining meat sauce, and the rest of the mozzarella and Parmesan.
5. Pour the béchamel evenly over the top and sprinkle with the extra shredded mozzarella and Parmesan.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 15-20 minutes more, until the top is bubbling and golden brown.
7. Let the pasta rest at room temperature for 10 minutes before slicing into squares. Serve warm with a simple green salad.

Cook’s Notes

• Cook the noodles only to al dente — they finish cooking in the oven and will turn mushy if over-boiled.
• Letting the dish rest 10 minutes after baking is essential; it lets the layers set for cleaner slices.
• Assemble the pasta a day ahead, refrigerate, and bake when ready — the flavors deepen overnight.
• Substitute the ground beef with a mix of ground beef and pork for a richer, more traditional flavor.
• If béchamel feels heavy, swap it for an extra 1/2 cup of tomato sauce spooned over the top layer.

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