Le Marche and Food
Follow
Find
101.5K views | +161 today
 
Scooped by Mariano Pallottini
onto Le Marche and Food
Scoop.it!

Pasta al forno - Baked Pasta

Pasta al forno - Baked Pasta | Le Marche and Food | Scoop.it
Ingredients (serves 4-6 people, or more as part of a multicourse meal)

500g (1 lb.) short, dried pasta such as penne or rigatoni
1 recipe of sugo di carne
1 recipe of béchamel sauce
100g (4 oz.) grated parmesan cheese (or more to taste) plus a bit more for topping
Salt and pepper
A pinch of ground nutmeg
A few pats of butter

Directions

Cook the pasta in well salted water as you normally would, but drain the pasta while it is still slightly underdone.

Pour the drained pasta into a large bowl, add the sugo di carne and mix well. Then add the bechamel sauce, grated cheese and nutmeg, gently folding it into the pasta and sauce. Do not attempt to make a smooth mixture out of it—just the opposite, you want interspersed ‘streaks’ of sauce and bechamel, which makes for a much more interesting dish. The mixture will be (and should be) rather loose—remember, the pasta will continue to absorb liquid as it bakes. If the mixture is a bit dry or sticky, add some liquid (milk or broth or just some water). Taste and adjust for seasoning; the mixture should be quite savory.
Pour the contents of the bowl into a greased baking dish. Top with more grated cheese and a few pats of butter here and there. (Some people like to hold back some of the bechamel as well as a topping.) Bake in a hot oven (200°C/400°F) for about 20-30 minutes, until the top is nicely browned and the pasta is hot and bubbly. Let the dish rest at least 5 minutes before serving.
more...
Helen Miren's curator insight, January 14, 2013 10:39 PM

Food brings us together, at home and at hearth. Few dishes are as homey as Pasta al forno or for us sub literate Americans baked pasta. This dish is dish bring butter nutmeg cheese and butter together that when baked together create a warm, gooey and inviting dinner not for two or three but for many. We are talking big mutigenerational families from grandparents, first and second cousins and mutigenerational family friends sitting around a long table with bottles of wine, warm bread and a heated casserole dish of Pasta al Forno. This meal is easy to make, Inexpensive to make and the ingredients are usually already found in one’s kitchen. Leftover from previous meals can be integrated into the dish including any leftover vegetables and some pasta friendly meats that would otherwise go to waste. It is a dish that allows one to put the odd bits of cheese in one’s refrigerator to good use. Of course a healthier alternative to would be wheat pasta to substitute the classical white.

Helen Miren's curator insight, January 14, 2013 10:40 PM

Food brings us together, at home and at hearth. Few dishes are as homey as Pasta al forno or for us sub literate Americans baked pasta. This dish is dish bring butter nutmeg cheese and butter together that when baked together create a warm, gooey and inviting dinner not for two or three but for many. We are talking big mutigenerational families from grandparents, first and second cousins and mutigenerational family friends sitting around a long table with bottles of wine, warm bread and a heated casserole dish of Pasta al Forno. This meal is easy to make, Inexpensive to make and the ingredients are usually already found in one’s kitchen. Leftover from previous meals can be integrated into the dish including any leftover vegetables and some pasta friendly meats that would otherwise go to waste. It is a dish that allows one to put the odd bits of cheese in one’s refrigerator to good use. Of course a healthier alternative to would be wheat pasta to substitute the classical white.

Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini