Pasta al Forno -Baked pasta is a must in Italian culture, very often “the Sunday dish”.
It is the ideal dish to prepare in advance when you have guests and heat it at the last moment before serving it.
It also has the advantage of being very “filling”.
It is prepared in many different ways, starting from the type of pasta chosen and then deciding which ingredients to add :mozzarella, tomato, ragù , meatballs or many others.
Prepared for the family , baked pasta is also excellent for mixing various leftovers types of pasta and cheeses.
The recipe we want to suggest you today is an easier northern Italian one , always so successful in our family: short pasta, parmigiano and béchamel.Watch Toscana Mia Youtube Channel
400g penne 80g butter 2 eggs
5 spoonfuls Parmigiano coarse and fine salt pepper
For the béchamel sauce:
4 glasses milk 70g flour 00/all purpose/plain flour70g butter fine salt nutmeg
To prepare the béchamel sauce:melt 50g of butter in a saucepan, then add the flour and mix well with a wooden spoon, making sure there are no lumps.
Then add, mixing, the milk and when everything is well mixed, fine salt, pepper and a pinch of nutmeg.
Cook the pasta in boiling water with salt, place it in a oven-dish, add 70g of butter cut in pieces and 4 spoonfuls of grated Parmigiano.
Add the egg yolks to the bechamel, mixing well.
Add 2/3 of the bechamel to the pasta and mix thoroughly.
Pour the rest of the bechamel onto the pasta.
Sprinkle with some grated parmigiano and some flakes of butter.
Place in the oven at 180°C for at least 20 minutes.
Suggestion: Add tomato sauce, sausages or ham or mortadella
This is it,crunchy on top.Watch Toscanamia Mia Youtube Channel