Who doesn’t like a pasta. This recipe has become one of our family favorites immediately. It is quick and easy! You can play around with most of the ingredients. It has been a relief to find such a quick solution and a result that everybody can enjoy.
How to turn the recipe into a vegan one
I have used coconut milk as milk, I was hesitant but the pasta did not taste any different. You can replace the butter and cheese with vegan versions and turn the dish into a completely vegan one easily.
Tips to make the recipe work
The most important tip is not to overcook the pasta when boiling, it should be cooked less then al-dente. I used pasta penne, traditionally “pasta al forno” – baked pasta requires bucatini, also known as perciatelli. Bucatini is a thick spagetti with a large hole. It is not always easy to find bucatini, but no worries farfalle and penne which are easier to find will also do.
Another tip is to let the milk mixture simmer long enough to obtain a light pudding texture. Be patient, mix often and you will get there.
Do not rinse the pasta, just drain if any water left before pouring the pasta into the baking dish.
What food goes with baked pasta?
In my opinion only a light salad is suitable to accompany a baked pasta. I would suggest a salad like Rocket Salad with Pomegranate Seeds.
How to cook pasta al-dente?
Overcooking pasta until it becomes mushy is something only my late grandmother used to do. Now the trend is to cook pasta al-dente, which is when the pasta is chewy and the pasta completely preserves its shape. Al-dente means to the tooth in Italian which implies the pasta is somewhat sticking to the tooth. For this recipe you should cook molto al-dente which very chewy. You should be almost able to see the stiff part in the middle of each penne pasta.
Other pasta recipes
If you have enjoyed this recipe check out the following recipes in my blog:
Baked Pasta
Hope you will post your own pictures and write comments.
Baked Pasta with Cheese
Ingredients
Pasta
- 350 grams pasta
- 1 teaspoon salt
Sauce
- 2 tablespoons butter
- 1 tablespoons olive oil
- 2 tablespoons flour
- 600 millilitres milk
- 75 grams cheddar cheese
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground dry garlic
- ½ teaspoon ground dry onion
- ½ teaspoon grated nutmeg
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 200° Celsius.
- Boil a large pot of water and add the pasta with a teaspoon of salt.
- Cook half way only, it should be at almost "all dente" not more.
- Drain the pasta and set aside.
- Meanwhile add the olive oil and the butter in a large saucepan. Melt the butter over medium heat. Once melted add the flour and cook while whisking for about 3 minutes.
- Take the pan off the heat temporarily and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed.
- Repeat this process, stirring all the time, allowing the sauce to become thick and shiny before adding more milk.
- When all the milk is added bring to the boil. Simmer gently for 8-10 minutes and season with all the spices listed in the ingredients.
- When the milk has gained some texture close the heat and add half of the grated cheese. Mix until well combined and melted.
- Pour the pasta into a baking dish and on top pour the milky mixture. Mix well until well blended.
- Sprinkle the remaining cheese and place in the middle rack of the already heated oven. Cook until crispy and golden on the top, about 20 minutes. Serve warm.
Notes
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