Baked Penne

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

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

Ingredients

3 cups tomato sauce
1 pound penne rigate pasta
1 cup Parmigiano Reggiano, grated
2 tablespoons Parmigiano Reggiano, grated
18 ounces mozzarella, cut into small pieces
2 tablespoons unsalted butter

BECHAMEL SAUCE

3 cups whole milk
6 tablespoon s unsalted butter
5 tablespoons flour
salt and pepper, to taste
pinch of nutmeg

US - Metric

Instructions

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 manufacturer’s 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 – 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.

Equipment

Notes

Make ahead: This baked penne recipe can be made ahead of time, one day, and baked at the last minute. Store in the refrigerator covered.

Store: Any leftovers can be stored in an airtight container in the refrigerator for up to four days.

Reheat: Bring back to room temperature and reheat in the refrigerator at 325 F until to desired warmth.

Freeze: You can freeze in a safe freezer container for up to two months. Defrost overnight in the refrigerator and bring back to room temperature before reheating. Reheat in the oven at 325 F until hot to your likings.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.