Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, pasta bake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Browse Our Collection Of Simple Pasta Recipes and Prepare Yummy Meals! This quick and satisfying dish is an easy compilation of sauteed ground beef and onions mixed with mushrooms, spaghetti sauce, mozzarella and cooked mostaccoli. Yes, unbaked Italian pasta bake freezes very well!
Pasta bake is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Pasta bake is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have pasta bake using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pasta bake:
- Make ready For 1 litre of bechamel sauce
- Take 100 g butter
- Take 100 g flour
- Take 1 l milk
- Get 2 teaspoon salt
- Prepare 2 teaspoon nutmeg
- Make ready For pasta
- Take 90 g pasta/person
- Prepare Vegetables here courgettes and peppers (although I would recommend other options such as peas for instance)
- Prepare 1 Onion (shallots would be better)
- Get 1 clove garlic
- Take Grated cheese (here we used cheddar although I would have used parmesan as it's less fatty and gives it a stronger flavour)
Bake a melty masterpiece to enjoy right away, or stock up the freezer with these tasty make-ahead options. Pasta tastes perfect fresh out of the pot, but these easy, baked pasta recipes show you how simple it is to savor pasta fresh out of the oven. This Penne Pasta Bake makes great leftovers! You can make this pasta bake ahead of time.
Steps to make Pasta bake:
- Pre-heat the oven on 220 degrees. Start by putting a pot with abundant water to boil with coarse salt for the pasta. When it boils cook the pasta but drain it a couple of minutes before the instructions on the packet. This is because we will continue cooking the pasta in the oven and if it's fully cooked already it will get overcooked.
- In a non stick pot start by melting the butter for the bechamel on low heat. When the butter is melted add the flour (half at the time) and keep on mixing it so that it makes an elastic mix. You should use a collander in the original recipe when adding the flour to avoid lumps although I almost always skip this step. This base is called roux (French term for equal part of fat and flour and is used as the basis for a lot of thickening tricks in cooking).
- You will now add the milk little at the time and incorporate it into the roux. Now the proper way to do this is to warm the milk (you can do this in the microwave) so that the bechamel is less likely to get lumpy. To be honest I don't always bother with this step but if you are attempting it for the first time maybe stick to it.
- Keep on adding the milk a bit at the time until you use if all up - don't worry if the mixture looks too liquid to start with leaving it on the fire will make it thicken. When you are done with the milk add salt and nutmeg. Try the flavour as it often takes more salt and nutmeg than you think. Leave on the fire to cook for approximately 5-6 minutes on low heat.
- Now leaving the bechamel on the side means that it gets a patina on top if you turn the heating off so if you want to make it in advance and leave it aside a baker's trick is to stuck cling film to the surface of the sauce.
- Aside cook the vegetables in a pan with oil. Cook the onions first with a pinch of salt on low heat. The salt will make the onion "sweat" releasing the water without burning them and cooking them slowly. Add the garlic thinly chopped.
- Add the diced vegetables and cook on medium heat for 5-7 minutes until cooked but still slightly crunchy.
- Add the vegetables to the drain pasta, put it in an oven proof tray and mix it well. Pour the bechamel evenly on top of the pasta so that it's completely covered and top with the grated cheese. Cook in the oven on the top shelf for 5-10 minutes until the cheese melted and serve hot.
Make it up until right before you bake it. You may need to add a few minutes to the baking time. Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce. Serve immediately with a side salad or bread. If you want to add protein, cook up diced chicken in a skillet until browned all over.
So that is going to wrap it up with this exceptional food pasta bake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
