Baked pasta

Ingredients

• 400 grigatoni, maltagliati or penne
• 4 tablespoonsgrated Parmesan
• 2egg yolks
• 1 tablespoonbreadcrumbs
• 1 pinchgrated nutmeg
• 25 gbutter, for dotting over the pasta
• 500 gpassata
• 1 clovegarlic
• 2 tablespoonsextra-virgin olive oil
• to tastesalt
• 20 gbutter, for the béchamel
• 20 gplain flour
• 250 mlwhole milk
• to tastenutmeg
• to tastesalt
• to tastewhite pepper

Instructions

1. 1

   Soften the garlic

   Warm two tablespoons of olive oil in a pan and cook the garlic clove until lightly golden.

2. 2

   Cook the tomato

   Add the passata, season with salt and simmer over a low heat with the pan covered for 20 minutes.

3. 3

   Finish the béchamel

   Make the béchamel and leave it until lukewarm. Whisk in the egg yolks one at a time, stirring quickly so they do not set.

4. 4

   Season the sauce

   Stir in two tablespoons of the Parmesan and the pinch of grated nutmeg.

5. 5

   Boil the pasta

   Cook the pasta in plenty of salted water, then drain it while it is still al dente.

6. 6

   Combine the sauces

   Mix the pasta with the béchamel and tomato sauce.

7. 7

   Fill the dish

   Spread the coated pasta in an ovenproof dish greased with butter.

8. 8

   Add the topping

   Mix the remaining Parmesan with the breadcrumbs and scatter over the pasta.

9. 9

   Bake until golden

   Dot the surface with the 25 g of butter. Put the dish in an oven preheated to 200°C and bake for 10–15 minutes, just until the top is golden.

What is baked pasta?

Baked pasta is a broad family of Italian oven dishes, with many regional and household versions. This one layers no separate components: pasta is mixed directly with tomato sauce and béchamel before baking.

The tomato brings a bright, savoury base, while the creamy sauce and golden topping make the finished dish feel rich and cohesive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 21g protein, 87g carbs, 24g fat.

Most of the carbohydrates come from the pasta, with smaller amounts from the flour and breadcrumbs. Butter, olive oil, egg yolks, Parmesan and whole milk contribute much of the fat, while the pasta, dairy and eggs provide protein. Balance a serving with a generous side of salad or vegetables.

The pasta and sauces

Pasta shape: Rigatoni holds sauce in its ridges, while penne or maltagliati can also be used. Cook it only to al dente because it will spend more time in the oven.

Tomato sauce: Gently simmering the passata with garlic for 20 minutes gives it time to take on flavour. Keep the heat low and the pan covered as directed.

Getting the béchamel right

Smooth base: For the béchamel, melt the 20 g butter, stir in the 20 g flour and gradually whisk in the 250 ml milk until smooth and thickened. Season with salt, white pepper and nutmeg.

Egg yolks: Let the béchamel cool until lukewarm before adding the yolks, one at a time, stirring briskly. A very hot sauce can make them set into small pieces.

Keep the pasta al dente

Cooking cue: Start checking the pasta before the packet’s full cooking time; it should still have a slight firmness at the centre when drained. This helps it keep its shape after mixing and baking.

Even coating: Mix the pasta with both sauces while it is warm, taking care to distribute the béchamel and tomato throughout rather than leaving pools at the bottom.

A crisp, golden top

Topping: The remaining Parmesan and breadcrumbs form a savoury crust. Scatter them evenly so the surface colours consistently.

Butter: Add the small butter pieces across the top, then bake at 200°C for 10–15 minutes. Take the dish out when the surface is golden; the recipe’s short bake is for colouring the top, not cooking the pasta from scratch.

Serve it with

This is a substantial main course, so a crisp green salad or simply dressed seasonal vegetables make a fresh contrast. Serve it soon after baking, while the top is still crisp.

Let the dish stand briefly after it comes out of the oven so the sauce settles enough for neater portions.

Recipe notes & tips

• Have the tomato sauce ready before you drain the pasta so it can be mixed while warm.
• Whisk the milk into the béchamel gradually to help keep the sauce smooth.
• Stir the egg yolks in one at a time only after the béchamel has cooled to lukewarm.
• Use plenty of water to boil the pasta and salt it before adding the pasta.
• Spread the topping evenly to help the whole surface turn golden.
• Check the dish at 10 minutes, since ovens can brown the top at different rates.

Variations

• Change the pasta: Use penne or maltagliati instead of rigatoni.
• Add herbs: Stir chopped basil into the tomato sauce before combining.
• Add vegetables: Fold cooked spinach into the pasta and sauces.
• Make the topping cheesier: Replace some breadcrumbs with extra grated Parmesan.
• Add a peppery note: Season the tomato sauce with a little more black pepper.

Common mistakes to avoid

• Overcooking the pasta: Drain it al dente so it does not turn soft in the oven.
• Adding yolks to hot béchamel: Cool the sauce to lukewarm and whisk briskly as you add them.
• Lumpy béchamel: Add the milk gradually while whisking the butter and flour mixture.
• Browning the garlic too far: Cook it only until lightly golden so it does not taste bitter.
• Baking for too long: Check from 10 minutes and remove the dish once the surface is golden.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat portions in an oven until piping hot; the topping may soften, but a brief uncovered reheat can help it crisp again.

Frequently asked questions