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Baked pasta with mozzarella is a first course perfect for holiday meals but also delicious every day. Easy to prepare, it can be made ahead and reheated, becoming even tastier thanks to the crust that forms on the surface.
Start by preparing the béchamel sauce if you have not already done so. Melt 30 g of butter with 30 g of flour in a small saucepan until toasted and golden brown. Gradually add 300 ml of milk and whisk by hand to avoid lumps. Cook for about 5 minutes.
Cut the mozzarella into cubes.
Put a pot of lightly salted water on the heat and, when it boils, cook the pasta.
Drain the pasta when it is still slightly al dente and place it in a large bowl.
Add the béchamel, half the grated Parmigiano, and the mozzarella cubes to the pasta. Mix well.
Pour everything into an ovenproof baking dish and spread it out evenly.
Sprinkle the surface with the remaining grated Parmigiano.
Bake in a preheated fan oven at 180/200°C for about 25/30 minutes.
Remove from the oven and serve hot.
Baked pasta with mozzarella keeps 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 budget-friendly and very versatile.
Italia, Campania
| Energy (kcal) | 262.22 |
| Carbohydrates (g) | 31.25 |
| of which sugars (g) | 2.7 |
| Fat (g) | 9.55 |
| of which saturates (g) | 4 |
| Protein (g) | 12.66 |
| Fibre (g) | 1.14 |
| Salt (g) | 0.17 |
