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Baked Pasta

Baked Pasta

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot, saucepan, baking dish, whisk, spoon, knife, cutting board

Ingredients
  

  • Ingredients
  • 4 cups 400g penne pasta (or any short pasta shape)
  • For the Tomato Sauce:
  • 1/2 tbsp olive oil
  • 1 garlic clove chopped
  • 1 tbsp fresh basil chopped
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 4 cups chunky tomato puree passata rustica
  • Salt and pepper to taste
  • For the Cheese Sauce:
  • 4 tbsp butter
  • 1/3 cup plain flour
  • 1 2/3 cups whole milk
  • 1/2 cup Taleggio cheese cubed (you can substitute with Fontina or Gruyere)
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
  • For the Topping:
  • 1 cup panko breadcrumbs
  • 1/2 tbsp freshly grated Parmesan

Instructions
 

  • Method
  • Cook the Pasta:
  • Boil a large pot of salted water, add the pasta, and cook for 4-5 minutes (just undercooked). Drain and toss with a little olive oil to prevent sticking.
  • Make the Tomato Sauce:
  • Heat 1/2 tbsp olive oil in a pan and sauté garlic, basil, fennel seeds, and oregano until fragrant. Add the passata rustica, season with salt and pepper, and let it simmer for about 10 minutes.
  • Prepare the Cheese Sauce:
  • In a saucepan, melt butter, then whisk in flour to form a paste. Gradually add the milk, whisking to prevent lumps. Once thickened, stir in the Taleggio cheese, nutmeg, salt, and pepper. Remove from heat when the cheese has melted, and the sauce is smooth.
  • Assemble the Dish:
  • Mix the cooked pasta with the tomato sauce. Transfer it to a baking dish, pour over the cheese sauce, and top with breadcrumbs, a drizzle of olive oil, and Parmesan.
  • Bake:
  • Preheat the oven to 400°F (200°C). Bake the pasta for 30 minutes, or until the top is golden and crispy.
  • Variations and Tips:
  • For a meatier version: Add cooked ground beef, sausage, or pancetta to the tomato sauce.
  • Vegetarian Version: Use a mix of roasted vegetables (like zucchini and eggplant) for a veggie-packed dish.
  • Dairy-Free: Use a dairy-free cheese alternative and plant-based milk for the cheese sauce.
  • Cheese Options: If you can’t find Taleggio, Fontina or Gruyere work perfectly, as they melt well and have a rich flavor.
Keyword Baked Pasta, Pasta