mozzarella pasta bake
Cuisine: Italian/French
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Ingredients
  • 10 ounces (300g) penne pasta, uncooked
  • 3 ½ tablespoons (45g) butter
  • 4 tablespoons (45g) flour
  • 2 cups (5dl) milk
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon salt
  • Pepper, to taste
  • 1 small onion, diced
  • 4.4 ounces (125g) mozzarella, cut into small pieces
Instructions
  1. Preheat the oven to 350°F/180°C and grease a Pyrex.
  2. In a large saucepan, bring water to boil with a pinch of salt. Add the penne and cook until al dente for the time stated on the pasta package. Drain in a colander and set aside.
  3. Prepare the béchamel sauce while the pasta is cooking. In a small saucepan, melt the butter over low heat. Gradually add the flour, whisking between each addition, until the flour is fully incorporated into the butter. Keep the heat and low and continuously whisk to make sure that it doesn't burn. Add the milk, increase heat to medium, and continuously whisk until the mixture thickens, about 10 minutes. Remove the saucepan from the heat, add the nutmeg, salt and pepper and mix to combine.
  4. Bring the penne back to the large saucepan and pour the béchamel sauce over it. Add the onion and mozzarella and mix to combine.
  5. Pour the pasta into the greased Pyrex and bake for 25 to 35 minutes until golden on top. Serve warm.
Notes
CAN BE MADE IN ADVANCE AND REHEATED: To reheat, simply cover the Pyrex in foil paper and reheat in a preheated oven to 320°F/160°C for 10 minutes
SUBSTITUTIONS: Feel free to swap the mozzarella for gruyère or any other cheese that melts well
ADDITIONS: Olives, sun-dried tomatoes, sautéed mushrooms...whatever your heart desires!
Recipe by Savormania at http://www.savormania.com/mozzarella-pasta-bake/