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