Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pasta bake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pasta bake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Pasta bake is something that I have loved my entire life.
In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Yes, unbaked Italian pasta bake freezes very well! Just cover tightly with plastic wrap, then wrap tightly with foil. Bring to room temp—and remove plastic wrap and foil—before baking.
To begin with this recipe, we have to first prepare a few ingredients. You can have pasta bake using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pasta bake:
- Get For 1 litre of bechamel sauce
- Make ready 100 g butter
- Prepare 100 g flour
- Take 1 l milk
- Get 2 teaspoon salt
- Take 2 teaspoon nutmeg
- Make ready For pasta
- Prepare 90 g pasta/person
- Get Vegetables here courgettes and peppers (although I would recommend other options such as peas for instance)
- Make ready 1 Onion (shallots would be better)
- Get 1 clove garlic
- Prepare Grated cheese (here we used cheddar although I would have used parmesan as it's less fatty and gives it a stronger flavour)
Add cooked pasta, sauce, and half of the parmesan; mix well. Bake a melty masterpiece to enjoy right away, or stock up the freezer with these tasty make-ahead options. Pasta tastes perfect fresh out of the pot, but these easy, baked pasta recipes show you how simple it is to savor pasta fresh out of the oven. Combine Parmesan and mozzarella to give this pasta bake its Italian appeal.
Instructions to make Pasta bake:
- Pre-heat the oven on 220 degrees. Start by putting a pot with abundant water to boil with coarse salt for the pasta. When it boils cook the pasta but drain it a couple of minutes before the instructions on the packet. This is because we will continue cooking the pasta in the oven and if it's fully cooked already it will get overcooked.
- In a non stick pot start by melting the butter for the bechamel on low heat. When the butter is melted add the flour (half at the time) and keep on mixing it so that it makes an elastic mix. You should use a collander in the original recipe when adding the flour to avoid lumps although I almost always skip this step. This base is called roux (French term for equal part of fat and flour and is used as the basis for a lot of thickening tricks in cooking).
- You will now add the milk little at the time and incorporate it into the roux. Now the proper way to do this is to warm the milk (you can do this in the microwave) so that the bechamel is less likely to get lumpy. To be honest I don't always bother with this step but if you are attempting it for the first time maybe stick to it.
- Keep on adding the milk a bit at the time until you use if all up - don't worry if the mixture looks too liquid to start with leaving it on the fire will make it thicken. When you are done with the milk add salt and nutmeg. Try the flavour as it often takes more salt and nutmeg than you think. Leave on the fire to cook for approximately 5-6 minutes on low heat.
- Now leaving the bechamel on the side means that it gets a patina on top if you turn the heating off so if you want to make it in advance and leave it aside a baker's trick is to stuck cling film to the surface of the sauce.
- Aside cook the vegetables in a pan with oil. Cook the onions first with a pinch of salt on low heat. The salt will make the onion "sweat" releasing the water without burning them and cooking them slowly. Add the garlic thinly chopped.
- Add the diced vegetables and cook on medium heat for 5-7 minutes until cooked but still slightly crunchy.
- Add the vegetables to the drain pasta, put it in an oven proof tray and mix it well. Pour the bechamel evenly on top of the pasta so that it's completely covered and top with the grated cheese. Cook in the oven on the top shelf for 5-10 minutes until the cheese melted and serve hot.
Pasta tastes perfect fresh out of the pot, but these easy, baked pasta recipes show you how simple it is to savor pasta fresh out of the oven. Combine Parmesan and mozzarella to give this pasta bake its Italian appeal. Pour half of the pasta into the baking dish. Top with half of the Provolone and half of the Mozzarella. Pour the remaining pasta on top and top with the remaining Provolone and Mozzarella, and sprinkle the Parmesan on top.
So that’s going to wrap this up for this special food pasta bake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
