"Get ready to indulge in the ultimate comfort food—Baked Penne! This classic, hearty pasta dish features layers of tender penne, rich tomato sauce, gooey melted cheese, and velvety béchamel, all baked to golden perfection. Every bite is pure, cozy deliciousness!"
Baked Penne – Pasticcio Di Pasta Al Forno
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Recipe Description
Baked Penne is the perfect blend of simplicity and indulgence, making it a go-to dish for any occasion. The combination of tender pasta, tangy tomato sauce, creamy béchamel, and gooey cheese creates a rich and satisfying bite every time.
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 3 cups tomato sauce
- 1 pound penne rigate
- 1 cup Parmigiani Reggiano
- 2 tablespoons Parmigiano reggiano
- 18 ounces mozzarella
- 2 tablespoons unsalted butter
- 3 cups whole milk
- 6 tablespoons unsalted butter
- 5 tablespoons flour
- salt
- pepper
- nutmeg
Method
Step 1
Preheat the oven to 375 F
Step 2
In a large pot, bring salted water to a full boil and cook the pasta to al dente. Follow the package manufacturer’s instructions.
Step 3
Drain the pasta and return it to the cooking pot. Add the tomato sauce and mix well. Add all but one cup of bechamel to the pasta and combine.
Step 4
Add the grated parmesan cheese and 3/4 of the mozzarella to the pasta and mix well.
Step 5
Pour the remaining cup of bechamel into the bottom of your ovenproof pan. Pour over the pasta mixture. Smooth the top. Sprinkle with the two tablespoons of grated Parmigiano and the remaining mozzarella.
Step 6
The remaining two tablespoons of butter should be cut into small pieces and placed all over the top, over the cheese, and in the corners.
Step 7
Bake in the hot oven for 20 minutes or until the top bubbles. If you want a golden crust, broil for a couple of minutes – this step is optional.
Step 8
BECHAMEL CREAM Melt butter in a large, heavy-bottomed pan over medium heat. Add the flour. With a whisk, mix well until a thick cream is formed.
Step 9
Add the milk slowly, constantly whisking, ensuring no lumps are formed. Add more milk as the sauce thickens. Add salt, pepper, and grated nutmeg as needed. When it is ready, the sauce should leave a thin layer on the back of a wooden spoon.