In this traditional casserole from Puglia, layers of potatoes, clams, tomatoes, salty cheese, broth, and arborio rice are baked until the rice is tender and creamy. A sprinkle of red pepper flakes provides heat and spice without taking over. It all comes together to create comfort food perfection in a skillet.

Italian Baked Rice and Clams

Pasta e ceci (“pasta with chickpeas” in Italian) is a classic and comforting one-pot dish that makes the most out of simple ingredients — in just 30 minutes. The garlicky thyme- and rosemary-scented broth gets a subtle umami boost from tomato paste and bright acidity from white wine.

Pasta e Ceci

Mezzelune (which means 'half-moons' in Italian) are a crescent-shaped stuffed pasta similar to ravioli. They‘re a relatively simple shape to try that requires little equipment to make at home. The accompanying thick, rich slow-cooked tomato-onion sauce is loosely inspired by a Bolognese classic called il friggione.

Smoked Mozzarella Mezzelune

Preheat your oven to 375°F (190°C). Wash the clams under cold water and scrub the shells to remove any sand or grit. Peel and slice the potatoes into thin rounds. Mince the garlic.

Prepare the Ingredients

In a large skillet or baking dish, drizzle olive oil on the bottom. Begin layering the sliced potatoes, followed by the clams, diced tomatoes, and arborio rice. Sprinkle the minced garlic, red pepper flakes, salt, and black pepper between the layers. Add the salty cheese on top.

Layer the Casserole

Pour the vegetable broth evenly over the layers in the skillet. Make sure the liquid covers the rice and other ingredients.

Add the Broth

Cover the skillet with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the rice is tender and the top is golden brown.

Bake the Casserole

Remove the casserole from the oven and let it sit for a few minutes before serving. Enjoy your Italian Baked Rice and Clams warm, garnished with additional red pepper flakes if desired.

Serve

Arborio rice

Fresh clams

Potatoes

Canned diced tomatoes

Vegetable broth

Salty cheese (such as Pecorino Romano or Parmesan)

Olive oil

Garlic

Red pepper flakes

Salt

Black pepper

Heat a 4- to 5-quart heavy pot over medium heat. Add 3 tablespoons extra-virgin olive oil. When the oil is shimmering, add the sliced garlic, chopped shallot, chopped rosemary, thyme leaves, crushed red pepper flakes, and 1 teaspoon sea salt. Sauté, stirring frequently, until the shallot is translucent and the garlic is fragrant and just beginning to color, about 3–4 minutes. Scrape any browned bits from the bottom of the pot.

Warm the oil and sauté aromatics

Add 1/2 cup dry white wine to deglaze the pot. Increase heat to medium-high briefly and scrape the bottom with a wooden spoon, letting the wine reduce by about half, about 2 minutes.

Stir in 2 tablespoons tomato paste and cook, stirring, 1 minute to deepen its flavor. Pour in 4 cups low-sodium vegetable or chicken broth and 1/2 cup water, stirring to combine and dissolve the tomato paste. Bring the mixture to a gentle simmer.

Build the broth

Add the 2 cups drained, rinsed chickpeas to the simmering broth. Reduce heat to maintain a gentle simmer and cook, uncovered, for 8 minutes to allow the chickpeas to warm through and begin to infuse the broth.

Add chickpeas and simmer

Stir in 1 cup small pasta (ditalini, tubetti, or elbows). Increase heat slightly to return to a simmer. Cook, uncovered, stirring frequently to prevent sticking, until the pasta is al dente and the broth has thickened slightly, about 8–10 minutes depending on pasta size. If the pot becomes too thick before the pasta is cooked, add up to 1/4–1/2 cup additional hot water or broth to reach your desired consistency.

Cook the pasta in the broth

Taste and season with 1/2 teaspoon freshly ground black pepper and additional salt if needed. The pasta and chickpeas should be seasoned through; adjust to taste.

Remove the pot from the heat. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, and 2 tablespoons chopped fresh parsley. If using, stir in 1/4 cup grated pecorino romano or parmesan for creaminess and umami. Let sit 1 minute so flavors meld.

Finish with brightness and cheese

Ladle Pasta e Ceci into bowls, drizzle each serving with a little extra-virgin olive oil and scatter additional parsley or cheese if desired. Serve hot.

extra-virgin olive oil

garlic cloves, thinly sliced

shallot, finely chopped

fresh rosemary, leaves chopped

fresh thyme leaves

crushed red pepper flakes

sea salt

black pepper, freshly ground

dry white wine

tomato paste

low-sodium vegetable or chicken broth

water (as needed)

canned chickpeas (drained and rinsed)

small pasta (ditalini, tubetti, or elbows)

fresh lemon juice

grated pecorino romano or parmesan (optional)

extra-virgin olive oil (to finish)

fresh parsley, chopped

Bring a large pot of salted water to a boil. Add the mezzelune and cook for 3-4 minutes or until they float to the surface. Drain and serve with the tomato-onion sauce.

Italian Baked Rice And Clams

Pasta E Ceci

Smoked Mozzarella Mezzelune