Recipes › Pasta › Creamy Pasta Bake Recipe

Creamy Pasta Bake Recipe

Recipe by Pedro M. A. Neves

This Italian-style creamy pasta bake combines tender rigatoni with a silky béchamel sauce, roasted vegetables, and melted cheese for a comforting baked pasta dish. The golden, bubbling top and creamy interior make it a satisfying main course that feeds a crowd. It's a rustic interpretation of pasta al forno with a luxurious cream-based sauce instead of the traditional tomato-based versions.

Ingredients

• 400g rigatoni pasta
• 60g unsalted butter
• 60g all-purpose flour
• 500ml whole milk, warmed
• 150g Parmigiano-Reggiano cheese, grated
• 200g fresh mozzarella cheese, torn into small pieces
• 2 medium zucchini, thinly sliced
• 200g button mushrooms, sliced
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 400g diced canned tomatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon fresh thyme leaves
• 100g panko breadcrumbs
• 30g melted butter for topping

Instructions

1. Preheat your oven to 200°C (400°F). Cook the rigatoni in a large pot of salted boiling water until al dente, about 2 minutes less than package directions. Drain and set aside.

2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Add sliced mushrooms and zucchini, cooking for 5 minutes until vegetables begin to release their moisture.

3. Add minced garlic to the vegetables and cook for 1 minute until fragrant. Pour in the canned tomatoes with their juices and add thyme, salt, and pepper. Simmer for 5 minutes, then remove from heat.

4. Prepare the béchamel sauce by melting 60g butter in a medium saucepan over medium heat. Sprinkle the flour over the melted butter and whisk continuously for 2 minutes to create a light roux, stirring constantly to prevent lumps.

5. Slowly add the warm milk to the roux while whisking constantly to prevent lumps from forming. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Remove from heat and stir in 100g grated Parmigiano-Reggiano, nutmeg, salt, and pepper.

6. In a large baking dish, combine the drained rigatoni, vegetable mixture, and béchamel sauce. Fold gently with a rubber spatula until evenly mixed. Distribute torn mozzarella pieces throughout the pasta.

7. In a small bowl, mix panko breadcrumbs with 30g melted butter and remaining 50g grated Parmigiano-Reggiano. Sprinkle this mixture evenly over the top of the pasta.

8. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges. The internal temperature should reach 65°C (150°F) at the center.

9. Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and makes plating easier.

Substitutions

• Use gluten-free pasta and cornstarch instead of flour for a gluten-free version
• Replace dairy milk with unsweetened oat milk and use dairy-free mozzarella for a vegan adaptation
• Substitute mushrooms and zucchini with roasted bell peppers, asparagus, or broccoli for different vegetables
• Use wholemeal breadcrumbs instead of panko for added fiber and texture

Tips

• Do not overcook the pasta initially as it will continue cooking in the oven; aim for al dente texture
• Warm the milk before adding to the roux to prevent lumps and ensure a smooth sauce
• Cover the baking dish with foil if the top begins browning too quickly before the interior is heated through
• Prepare the entire dish up to the baking step up to 4 hours ahead; cover and refrigerate, then add 5-10 minutes to baking time

Pasta al forno, or baked pasta, is a beloved comfort dish throughout Italy, particularly in Southern regions like Campania and Sicily. This creamy variation draws inspiration from rich Northern Italian cooking traditions that favor béchamel sauces and dairy, while maintaining the rustic, family-style presentation characteristic of Italian home cooking.

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