Recipes › Pasta › Pasta Bakes Recipe

Pasta Bakes Recipe

Recipe by Pedro M. A. Neves

Pasta bakes are a comforting Italian-inspired main course that layers tender pasta with rich tomato sauce, creamy béchamel, and melted cheese. This hearty baked dish combines the best of Italian cooking traditions—fresh herbs, quality dairy, and slow-cooked flavors—into one golden, bubbling casserole that serves the whole family.

Ingredients

• 400g dried penne pasta
• 500ml whole milk
• 40g unsalted butter
• 40g all-purpose flour
• 300g grated Parmigiano-Reggiano cheese
• 800g canned crushed San Marzano tomatoes
• 4 cloves garlic, minced
• 30ml extra-virgin olive oil
• 10g fresh basil leaves
• 5g fresh oregano (or 2g dried)
• 1 small yellow onion, finely diced
• 6g fine sea salt
• 3g freshly ground black pepper
• 150g fresh mozzarella cheese, torn into small pieces
• 1 egg yolk

Instructions

1. Bring a large pot of salted water to a boil and cook the penne until just al dente (about 2 minutes under the package time). Drain and set aside.

2. While the pasta cooks, heat the olive oil in a separate large saucepan over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3 minutes.

3. Pour in the crushed tomatoes with their juice, add half the fresh basil, dried oregano, 3g of salt, and 1g of black pepper. Simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens slightly.

4. Prepare the béchamel by melting butter in a heavy-bottomed saucepan over medium heat. Once melted, whisk in the flour to form a smooth paste and cook for 1-2 minutes while stirring constantly.

5. Gradually pour the milk into the roux while whisking continuously to prevent lumps. Continue cooking for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in 200g Parmigiano-Reggiano, the egg yolk, remaining 3g salt, and 2g black pepper.

6. Preheat the oven to 200°C (390°F). In a large bowl, combine the drained penne with the tomato sauce, then spread half this mixture into a lightly oiled 9x13-inch baking dish.

7. Pour half the béchamel over the pasta layer, then distribute half the fresh mozzarella pieces evenly across the top.

8. Add the remaining pasta-tomato mixture as the second layer, followed by the remaining béchamel sauce spread gently with a spatula.

9. Top with the remaining mozzarella and sprinkle the remaining 100g Parmigiano-Reggiano evenly over the surface. Tear the remaining fresh basil and scatter it on top.

10. Bake for 20-25 minutes until the top is golden-brown and bubbling at the edges. Let rest for 5 minutes before serving.

Substitutions

• Use lactose-free milk and butter for a dairy-free béchamel
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, saltier flavor
• Substitute fresh mozzarella with low-moisture mozzarella for less liquid release during baking
• Use gluten-free flour (1:1 blend) in the roux for a gluten-free version

Tips

• Do not cook the pasta fully—it will continue cooking in the oven and may become mushy if completely softened beforehand
• Warm the milk slightly before whisking into the roux to reduce the risk of lumps forming
• The pasta bake can be assembled up to 8 hours ahead and refrigerated; add 5-10 minutes to baking time if baking from cold
• For a crispier top, increase the oven temperature to 220°C (430°F) for the final 3 minutes of baking

Pasta bakes, known as 'pasta al forno' in Italy, evolved from traditional Southern Italian and Sicilian cuisine where baked pasta dishes combined affordable dried pasta with rich sauces and cheese. This comforting preparation style became especially popular in Naples and throughout Campania, representing resourceful home cooking that transforms simple ingredients into an elegant family meal.

You might also like

Pasta Carcione Recipe

65 min · Pasta

Pasta E Ceci Recipe

50 min · Pasta

Pasta Fazoolander Recipe

50 min · Pasta

Pasta Fazul Recipe

60 min · Pasta