From region to region, from oven to oven, this pleasure dish has conquered the palates of Italian families. A "smart" dish that can be prepared with various pasta shapes, both dry and fresh, macaroni, rings, ziti or paccheri, alternated in the pan with cheese and bechamel. Different ingredients can be added according to the season and what remains in the pantry, enrich with tomato and ragù, boiled eggs, meatballs, salami and mozzarella. Today we prepare the white baked pasta, the basic recipe from which everything started.
White baked pasta recipe
500 g milk
400 g dry striped pasta
100 g asiago cheese
100 g fontina cheese
50 g butter
50 g flour
First start with the bechamel, melt the butter in a saucepan, unite the flour and mix with the whisk to obtain a thick mixture, said roux. Insaporitelo with a pinch of salt and a grated nutmeg, seethe for 2-3 minutes on very low heat, stirring constantly. Heat apart from the milk, when it is boiling, pour it in the saucepan with the roux, mix and bring to the boil. Continue cooking for another 5 minutes, obtaining a smooth and creamy bechamel. Cut the cheeses diced asiago and fontina cheese, the smaller they are, the better they will melt in the béchamel sauce (if you prefer, coarsely grate them). Remove the béchamel from the heat and melt the diced cheeses, keeping a handful for the final gratin. Boil until 2/3 of the cooking, drain it, transfer it to the bowl with the bechamel sauce and flavor it with a little grated parmesan. Place the pasta in a baking dish sprinkle with the diced cheese, sprinkle with other grated parmesan and add a few flakes of butter. bake at 210 ° C for 10-11 minutes.
Baked pasta: the advice
Choose the boiling point of the pasta according to the seasoning: if it is rich and liquid, cook it for 2/3, if it is dry, bring it almost to cooking.
Opt for ramekins ceramic, glass or terracotta: being bad conductors, the dough will remain more humid in the center.
Sprinkle the surface with grated or breadcrumbs cheese and add melted butter or some flakes while cooking to brown the surface well.
bake in a preheated oven to avoid overcooking the pasta.