Baked pasta with mozzarella is a perfect first course for festive days but also delicious every day. Easy to prepare, it can be made in advance and reheated, becoming even tastier thanks to the crust that forms on the surface.
Start by preparing the béchamel sauce if you haven't done so yet. Melt 30 g of butter with 30 g of flour in a small saucepan until toasted and brown. Gradually add 300 ml of milk while whisking by hand to avoid lumps. Cook for about 5 minutes.
Cut the mozzarella into cubes.
Put a pot of lightly salted water on the stove and, when it boils, cook the pasta.
Drain the pasta when it is still slightly al dente and put it in a large bowl.
Add the béchamel sauce, half the amount of grated Parmigiano, and the mozzarella cubes to the pasta. Mix well.
Pour everything into a baking dish and spread it evenly.
Sprinkle the surface with the remaining grated Parmigiano.
Bake in a preheated convection oven at 180/200° for about 25/30 minutes.
Remove from the oven and serve hot.
Baked pasta with mozzarella can be stored for two or three days in the fridge. You can also freeze it.
You can increase the amount of mozzarella as you like or add smoked scamorza. The recipe is economical and very versatile.
Italia, Campania
| Energy (kcal) | 257.2 |
| Carbohydrates (g) | 31.52 |
| of which Sugars (g) | 2.39 |
| Fat (g) | 9.4 |
| of which Saturates (g) | 4 |
| Protein (g) | 13.09 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.08 |
