Cheesy Baked Pasta
Indulge in the ultimate comfort food with this Cheesy Baked Pasta recipe, a luscious combination of tender penne pasta, rich tomato sauce, and silky béchamel, all layered with gooey mozzarella and nutty parmesan. Perfectly baked to golden, bubbly perfection, this dish is infused with the aromatic flavors of garlic, oregano, and basil, making it a cozy, family-friendly dinner option. With its deliciously creamy layers and satisfying cheesy topping, this baked pasta is ideal for weeknight dinners or special occasions. Enjoy it piping hot and pair it with a crisp green salad for an irresistible, crowd-pleasing meal.
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Recipe Information
Ingredients
- 400 g penne pasta
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 500 ml milk
- 1 pinch nutmeg
- 200 g mozzarella cheese, shredded
- 50 g parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil and cook the penne pasta until al dente, following package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes, tomato paste, oregano, and basil. Stir to combine and let simmer for 10 minutes, stirring occasionally. Season with salt and black pepper.
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to form a roux.
Gradually pour in the milk, stirring constantly to avoid lumps, until the sauce thickens, about 5-7 minutes.
Season the béchamel sauce with a pinch of nutmeg, salt, and pepper.
Combine the cooked pasta with the tomato sauce and mix well to coat the pasta evenly.
Spread half of the pasta mixture in a baking dish. Pour half of the béchamel sauce over the pasta and sprinkle half of the mozzarella cheese.
Add the remaining pasta, top with the rest of the béchamel sauce, and finish with the remaining mozzarella cheese and the grated parmesan.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it sit for a few minutes before serving.
Nutrition Facts
Calories |
3415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 5436 mg | 236% | |
| Total Carbohydrate | 376.3 g | 137% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 49.4 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2829 mg | 218% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3114 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
