Baked Penne (Edit recipe)

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Get ready to indulge in the ultimate comfort food—Baked Penne! This classic, hearty pasta dish features layers of tender penne, rich tomato sauce, gooey melted cheese, and velvety béchamel, all baked to golden perfection

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 6

Ingredients

3 cups Tomato Sauce
1 lb Pasta, penne rigate
1 cup Parmigiano Reggiano, grated
2 Tbsp Parmigiano Reggiano, grated
18 oz Mozzarella, (cut into small pieces)
unsalted butterunsalted butter
3 cups Whole Milk
s unsalted butters unsalted butter
flourflour
1 pinch Salt and Pepper, (to taste)
1 pinch Nutmeg

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375 F
In a large pot, bring salted water to a full boil and cook the pasta to al dente. Follow the package manufactureru2019s instructions.
Drain the pasta and return it to the cooking pot. Add the tomato sauce and mix well. Add all but one cup of bechamel to the pasta and combine.
Add the grated parmesan cheese and 3/4 of the mozzarella to the pasta and mix well.
Pour the remaining cup of bechamel into the bottom of your ovenproof pan. Pour over the pasta mixture. Smooth the top. Sprinkle with the two tablespoons of grated Parmigiano and the remaining mozzarella.
The remaining two tablespoons of butter should be cut into small pieces and placed all over the top, over the cheese, and in the corners.
Bake in the hot oven for 20 minutes or until the top bubbles. If you want a golden crust, broil for a couple of minutes u2013 this step is optional.

Bechamel cream

Melt butter in a large, heavy-bottomed pan over medium heat. Add the flour. With a whisk, mix well until a thick cream is formed.
Add the milk slowly, constantly whisking, ensuring no lumps are formed. Add more milk as the sauce thickens. Add salt, pepper, and grated nutmeg as needed. When it is ready, the sauce should leave a thin layer on the back of a wooden spoon.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	895
Fat:	45 g
Carbohydrates:	40 g
Protein:	76 g
Cholesterol:	124 g
Sodium:	1672 mg
Fiber:	7 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.