Casserole

Italy

This variation on parmigiana di melanzane hails from Puglia. The recipe for this Puglia-style casserole sometimes calls for using zucchini instead of eggplant, along with olive oil, flour, eggs, tomatoes, mozzarella, cooked sausage meat, and grated Parmigiano-Reggiano. The eggplants or zucchinis are peeled, sliced, dredged in flour and eggs, then fried. Tomato sauce is ladled into a baking dish, followed by fried eggplant slices, mozzarella, and sausage meat. The layers are repeated, ending with tomato sauce and grated Parmigiano-Reggiano. The parmigiana is baked until the top becomes golden brown.

Parmigiana (Puglia)

Pasta al forno is a classic Italian dish that translates to "baked pasta," and it is a hearty, comforting meal made by baking pasta with a variety of sauces, cheeses, and other ingredients. It is similar to timballo, a more elaborate and structured version, often involving additional elements and presentation. This dish is a staple in Italian households, often prepared for family gatherings, holidays, or Sunday meals, as it is easy to make in large quantities and can be customized to suit individual tastes. Traditionally, short pasta shapes like rigatoni, penne, ziti, or fusilli are used because they hold up well during baking and trap the sauce in their ridges and hollow centers. A rich tomato-based sauce, often a rag&ugrave; made with ground beef, pork, or sausage, forms the foundation, while cheese, such as mozzarella, parmesan, pecorino, or ricotta, is layered to create gooey, golden layers. Some versions use b&eacute;chamel sauce or combine it with the tomato sauce for added creaminess. Additional ingredients may include meatballs, hard-boiled eggs, ham, or vegetables like eggplant or zucchini, depending on regional or family traditions. The pasta is cooked slightly under al dente, then mixed with the sauce and layered with cheese in a baking dish. Some versions involve layering the ingredients lasagna-style, while others mix everything together before baking. Breadcrumbs or grated parmesan are often sprinkled on top to create a golden, crispy crust. The dish is baked in the oven until bubbly and browned on top. Regional variations include the Sicilian version, which often features eggplant, hard-boiled eggs, and caciocavallo cheese, and the Neapolitan version, which commonly uses ziti or paccheri pasta, layered with meatballs, ricotta, and tomato sauce. In Northern Italy, variations may include b&eacute;chamel sauce and a mix of local cheeses like fontina or taleggio.

Pasta al forno

Pasta a taianu is a traditional baked pasta dish from Sicily, specifically from the town of Cefal&ugrave;, a coastal city in the province of Palermo. The name "a taianu" refers to the earthenware pot or casserole dish in which the pasta is traditionally cooked or served, emphasizing its rustic and homemade nature. Pasta a taianu typically features short pasta such as rigatoni or ziti, layered with a hearty meat sauce, fried eggplant slices, pecorino cheese, and sometimes breadcrumbs for added texture. The meat sauce is usually made with ground beef or lamb, onions, tomatoes, and a touch of cinnamon, which reflects the Arab influence in Sicilian cuisine and gives the dish a subtle, warm spiciness. The pasta is cooked until just al dente, then layered with the sauce, fried eggplant, and cheese, and baked in the oven to allow the flavors to meld together and create a golden, slightly crispy top layer. The result is a rich, flavorful dish that is both comforting and celebratory. Pasta a taianu is often prepared for special occasions and festivals in Cefal&ugrave;, particularly during the feast of the town's patron saint, San Salvatore, as it is considered a dish that brings people together.

Pasta a taianu

Pasta 'ncasciata is a traditional pasta dish originating from Sicily. In order to prepare it, pasta such as penne or rigatoni is cooked in boiling water, then strained and mixed with a rich tomato sauce (in Palermo) or a beef ragu (in Messina), cubes of fried eggplant, pieces of cheese such as caciocavallo or mozzarella, and bechamel sauce. The combination is placed in a springform cake tin, sprinkled with breadcrumbs, then baked until the filling becomes hot. The dish is inverted from the mold and served warm. It's recommended to pair it with a glass of red wine such as Nero d'Avola or Frappato.

Pasta 'ncasciata

Mexico's interpretation of lasagna is called pastel Azteca &ndash; a popular baked dish consisting of layered corn tortillas with shredded chicken, cheese, and salsa in between. The dish is traditionally prepared for birthdays and festivities since it can be made a day in advance. Hot chiles are often added for spiciness, while common accompaniments to the dish include fresh salads or refried beans.

Pastel Azteca

Chile's favorite home-cooked meal, the soft and creamy pastel de choclo is a casserole-like pie that is also popular in Peru, Argentina and Bolivia. It consists of ground beef, chicken, black olives, onions, hard-boiled eggs, and dough made from fresh grinded corn called choclo. Corn plays a key role in the dish, and unsurprisingly so &ndash; it was worshipped by the ancient Incas whose most important god was the Corn God. Corn was so important to Incas that their chief, believed to be a descendant of the gods, planted the first corn seeds every year. According to anthropologists, the dish probably originates from the Spanish conquerors who hired tribal cooks to make them a meal as a reminder of home. The cooks implemented corn dough into a dish similar to empanadas, and pastel de choclo was born. Nowadays, large raisins are sometimes incorporated into the pie, while the pie itself gets sprinkled with sugar before baking, ensuring that a caramelized crust develops on top. All that's left is to enjoy it while it's hot and consume a delicious slice of culinary history.

Pastel de choclo

Chile

Pastel de jaiba is a decadent Chilean crab casserole hailing from Santiago, where it can be found in most restaurants. The dish is made with crab meat, crustless bread, garlic, onions, milk, chili peppers, white wine, butter, fish stock, cream, and spices such as cumin, oregano, and paprika powder. The combination is traditionally baked in clay pots (pomaires), and when done, it is usually topped with grated cheese and served with bread and a glass of medium-bodied white wine on the side.

Pastel de jaiba

This plantain-based casserole is a staple in Puerto Rican and Dominican cuisine. It consists of sliced or mashed plantains that are layered with minced meat. The meat used in the dish is usually the Puerto Rican version of picadillo&mdash;a hearty stew prepared with a combination of ground meat and tomato sauce, while the common additions often include shredded cheese or green beans. Pastel&oacute;n can be enjoyed as the main course or a filling side dish. It also goes under the name pi&ntilde;on.

Pastelón

Pasticcio di maccheroni is a specialty dish of Ferrara. This elaborate treat is made with a mixture of maccheroni pasta, truffles, rich meat rag&ugrave;, and nutmeg-flavored b&eacute;chamel, all wrapped up in sweet shortcrust pastry, decoratively shaped to resemble a priest's hat. Although the combination of sweet crust and savory fillings might seem somewhat unusual, the dish definitely withstood the test of time - the recipe dates back to the 16th century, and it has been very popular ever since. Traditionally, pasticcio di maccheroni is prepared during the Carnival season.

Pasticcio di maccheroni

Pasti&ccedil;e is an oven-baked casserole consisting of pasta (usually spaghetti), feta cheese, milk, egg, oil, salt, and pepper. The pasta is partially cooked, then mixed inside a casserole with the rest of the ingredients until well coated. For a richer result, the top can be dotted with dabs of butter and sprinkled with cheese. Once baked, the casserole should be served right away. Pasti&ccedil;e is not a dish with a long tradition or history, but one can find it prepared in almost all Albanian homes.

Pastiçe

Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin. However, this dish takes its name from the Italian pasticcio, a large family of pies featuring pasta and rag&uacute;. Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans - intensely aromatic, rich and gooey layers of tubular pasta in a hearty sauce consisting of tomatoes and ground lamb or beef meat, topped with b&eacute;chamel sauce and, ideally, sprinkled with grated kefalotyri or kasseri cheese. It is a perfect dish for a cold winter night with its intense flavors of cinnamon, nutmeg, cloves, and allspice. In Greece, pastitsio is often enjoyed in February, during the weeks that precede Lent, and on the Sunday of Apokreos, the last day on which the observant are allowed to eat meat. Because it is prepared in large amounts and quite inexpensive, it is also an ideal dish for large crowds of people.

Pastitsio

Greece

Patatato is a signature specialty of the Greek island of Amorgos, in the Aegean Sea. This dish is a combination of meat and potatoes which are cooked slowly in a rich tomato sauce with onions, garlic, olive oil, and red or white wine. Goat or kid meat is the usual choice of meat for this specialty, although a combination of kid, lamb, and beef or veal may also be used. The dish is characterized by an intense aroma and flavor due to the use of aromatic spices such as cinnamon, allspice, cloves, and pepper. Traditionally, this delicacy is prepared and served on special occasions such as weddings, fairs, and religious festivals that are celebrated on the island. When made for large gatherings, the dish is typically cooked in big pans over an open fire. Patatato can also be savored at traditional taverns on the island, and it is usually enjoyed with local eftazimo bread.

Patatato

Canada

P&acirc;t&eacute; chinois is a popular Quebec dish consisting of a layer of ground beef, a layer of whole or creamed corn, and another layer of mashed potatoes on top. This comfort food staple can be found throughout most cafeterias in Quebec, where it is traditionally served with tomato ketchup on the side. The name of the dish means Chinese pie, and it is believed that it was invented during the building of the Canadian railway in the 19th century by Chinese cooks, who adapted it from the famous shepherd's pie.

Pâté chinois

Patlıcan Oturtma is a traditional Turkish dish featuring eggplants (patlıcan) layered or arranged with ground meat, tomatoes, and a variety of seasonings, then cooked in a flavorful sauce. The name "oturtma," meaning "settled" or "arranged," reflects the dish's layered presentation. Sliced eggplants are typically salted to remove bitterness, then fried or baked until tender. Ground meat, usually lamb or beef, is saut&eacute;ed with onions, garlic, tomatoes, and peppers, seasoned with black pepper, paprika, and sometimes cumin, to create a savory filling. The dish is assembled by layering the eggplant and meat mixture in a pan, and topped with tomato slices and water before gently simmering until the flavors meld together. Patlıcan oturtma is traditionally served hot with rice or bulgur pilaf and often accompanied by a fresh salad or yogurt-based side dish. Its harmonious blend of sweet, tender eggplants and savory, spiced meat filling, enriched by tomatoes and olive oil, makes it a comforting and satisfying example of Turkish home cooking.

Patlıcan oturtma

Originating from the times of the Dutch rule, pom is a popular Surinamese casserole made with chicken and root vegetables as the main ingredients. It typically consists of chicken pieces, chicken sausages, tomatoes, onions, celery, orange and lemon juice, and taro root or pomtajer, hence the name of the dish. Pom is usually flavored with garlic, hot peppers, salt, pepper, sugar, and nutmeg. Often prepared for special occasions, the dish is so popular in Suriname that there is a saying "Without pom, there are no birthdays".

Porkkanalaatikko is a Finnish casserole made with a combination of grated carrots, rice, eggs, cream, butter, and breadcrumbs. The mixture is poured into a casserole dish, topped with breadcrumbs, and it is then baked until the crumbs become golden brown. This simple dish is typically prepared during winter and it is served as a side dish to various meat dishes. It should always be served hot and fresh, because reheating makes porkkanalaatikko too dry.

Porkkanalaatikko

Rakott k&aacute;poszta is a Hungarian baked dish that might not look visually astonishing, but hides a depth of flavors. In order to prepare it, sauerkraut, ground pork, and a mixture of yogurt and sour cream are layered in a deep roasting tin, then baked until browned on top. The meat is typically combined with rice and flavored with onions, garlic, peppers, tomato paste, and paprika. When properly prepared, the dish should be beautifully balanced with savory, meaty, and tart flavors.

Rakott káposzta

Often described as the ultimate comfort food, this traditional casserole is one the most popular Hungarian dishes. Even though it is incredibly versatile, it usually consists of multiple layers of sliced potatoes, fried bacon, or csabai sausage intertwined with a creamy mixture of eggs and sour cream. Shortly baked until golden brown and crispy, this hearty dish is usually enjoyed as the main course and it is commonly complemented with various pickled salads.

Rakott krumpli

This Acadian layered casserole from Nova Scotia consists of grated potatoes interspersed with layers of pork fat and either meat (ground beef, pork, or chicken) or seafood (clams,scallops). The pie is then baked until it develops a golden brown color. It is usually garnished with butter or molasses before serving. Interestingly, the pie is derived from the phrase p&acirc;te &agrave; la r&acirc;pure, meaning grated pie, referring to its key ingredient, grated potatoes.

Rappie pie

Baked rice is a traditional casserole prepared with a combination of rice and a flavorful sauce that consists of minced meat, tomato sauce, and various spices. Other additions commonly include cheese (which can be incorporated into the dish or sprinkled on top), eggs, vegetables, and occasionally bacon or even offal. Since it is a common, everyday dish, ross il forn comes in numerous varieties, and every Maltese restaurant and family prepares their favorite version. The dish is best served warm, usually with a salad on the side.