Baked pasta
Presentation
Baked pasta is an irresistible comfort food that celebrates Italian tradition with a few simple and genuine ingredients. Creamy, tasty and with a golden crust on the surface, this recipe is perfect for a family lunch or a dinner with friends. The béchamel sauce envelops the pasta in a velvety embrace, while the parmesan adds an intense note and the sausage gives a rich and decisive flavor. Discover how to prepare this delicious dish and bring all the warmth of Italian cuisine to the table!
Ingredients:
- 250 grams of pasta
- 250 grams of béchamel sauce
- 250 grams of sausage
- 40 grams of parmesan
- enough olive oil
- enough salt
Preparation:
1 Mash the sausage with a fork in a pan with a drizzle of olive oil. 2 Chop and sauté the sausage in the pan until well browned. 3 Meanwhile, cook the pasta in a pot of boiling salted water.
4 Drain the pasta when it is about 70% cooked and sauté it in the pan with the sausage for 30 seconds, then add a couple of tablespoons of the pasta cooking water, 5 sprinkle half of the grated parmesan and sauté for another 30 seconds. At this point turn off the heat, 6 add 90% of the béchamel and mix well to combine everything.
7 Now evenly distribute the remaining béchamel on the bottom and sides of a baking dish, pour in the pasta 8 and sprinkle the remaining parmesan on the surface. Place in a fan oven with grill for about 12 minutes at 230°C. When that delicious crust has formed on the surface, 9 take the pasta out of the oven and serve it piping hot.
Advise
- Even more appetizing : drain the pasta halfway through cooking and once the surface is browned in the oven, mix it and make a second browning; the crust will be doubled and the pleasure of eating it will be double.
- Pay attention to the consistency : if the pasta becomes too dry or sticky when you add the béchamel sauce, add a little of the pasta cooking water to give it the right creaminess again.
- Make your own version : instead of sausage, you can add leeks and peas for a vegetarian version, or mushrooms and ham for an autumn version. The only limit is your imagination.
- Pasta format : I recommend using a short pasta format that is full-bodied such as fusilloni, rigatoni, mezze maniche…
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