Pasta Bake
1 hour 20 mins
serves 4
serves 4
Weekend pasta al forno with tomato sugo, silky pecorino besciamella, and torn mozzarella. Rich, comforting, and unmistakably Italian.
Moderate
Ingredients
*Sugo
1 shallot, finely chopped
1–2 garlic cloves, sliced
2 tins chopped tomatoes
400 ml water
Olive oil, salt
*Pasta500 g short pasta
*Besciamella60 g butter
60 g flour
750 ml warm milk
60 g Parmigiano, grated
30–40 g pecorino, grated
Nutmeg, salt, white pepper
*To finishTorn mozzarella
Extra grated Parmigiano
*Sugo
1 shallot, finely chopped
1–2 garlic cloves, sliced
2 tins chopped tomatoes
400 ml water
Olive oil, salt
*Pasta500 g short pasta
*Besciamella60 g butter
60 g flour
750 ml warm milk
60 g Parmigiano, grated
30–40 g pecorino, grated
Nutmeg, salt, white pepper
*To finishTorn mozzarella
Extra grated Parmigiano
Method
Make the sugo: sauté the finely chopped shallot in olive oil with a pinch of salt until soft. Add the sliced garlic, then the chopped tomatoes and water. Simmer uncovered 30–40 minutes until glossy and gently thick. Season.
Cook 500 g short pasta in well-salted water for 4–5 minutes only. Drain.
Make the besciamella: melt 60 g butter, add 60 g flour, cook 1 minute. Whisk in 750 ml warm milk until thick. Off heat, stir in the Parmigiano and pecorino, plus nutmeg, salt, and white pepper.
Butter a baking dish and mix the pasta with the sugo and a little of the besciamella.
Layer with the remaining besciamella and Parmigiano.
Cover with foil and bake at 190°C for 20 minutes.
Remove the foil, scatter torn mozzarella on top, and bake another 10 minutes or until melted and golden.
Rest 10 minutes before serving.
Make the sugo: sauté the finely chopped shallot in olive oil with a pinch of salt until soft. Add the sliced garlic, then the chopped tomatoes and water. Simmer uncovered 30–40 minutes until glossy and gently thick. Season.
Cook 500 g short pasta in well-salted water for 4–5 minutes only. Drain.
Make the besciamella: melt 60 g butter, add 60 g flour, cook 1 minute. Whisk in 750 ml warm milk until thick. Off heat, stir in the Parmigiano and pecorino, plus nutmeg, salt, and white pepper.
Butter a baking dish and mix the pasta with the sugo and a little of the besciamella.
Layer with the remaining besciamella and Parmigiano.
Cover with foil and bake at 190°C for 20 minutes.
Remove the foil, scatter torn mozzarella on top, and bake another 10 minutes or until melted and golden.
Rest 10 minutes before serving.