A recipe that combines the heart of Italian cooking with everyday practicality, perfect for feeding the family without breaking the bank.
Por
Equipe Receita Solta
"This pasta casserole combines short pasta with a velvety sauce of tomato, milk, melted mozzarella, and parmesan. Finished with a crispy crust in the oven, it is a practical option for the family."
- Al dente cooking of the pasta: removing the penne 2 minutes before the indicated time prevents it from getting soft in the oven. - Velvety base with roux: cooking the flour with onion and garlic in olive oil before the milk ensures a full-bodied sauce without lumps. - Mixed gratin crust: combining parmesan cheese and breadcrumbs forms a crispy topping when baking.
<strong>Cook the Pasta:</strong> In a large pot, bring plenty of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain well and set aside.
<strong>Prepare the Sauce Base:</strong> While the pasta cooks, heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add the crushed garlic and sauté for another 1 minute, without letting it brown.
<strong>Create the Roux for the Sauce:</strong> Sprinkle the wheat flour over the onion and garlic, mixing well for 1 minute to cook the flour. Add the chopped peeled tomato (or passata) and cook for 5 minutes, stirring occasionally.
<strong>Add the Milk and Thicken:</strong> Gradually, add the whole milk to the pan, stirring constantly with a whisk to avoid lumps. Cook over low heat, stirring constantly, until the sauce begins to thicken and bubble.
<strong>Finish the Creamy Sauce:</strong> Remove the sauce from the heat and incorporate the shredded mozzarella and parmesan, stirring until completely melted. Add the heavy cream, salt, and black pepper to taste. The secret of this recipe is the velvety texture of the sauce.
<strong>Assemble the Dish:</strong> In a large baking dish (20x30cm), mix the cooked pasta with the creamy sauce. Make sure all the pasta is well coated. The professional technique is to ensure uniform distribution.
<strong>Prepare to Bake (Optional):</strong> If desired, sprinkle extra mozzarella, extra parmesan, and breadcrumbs over the surface of the pasta. This will create an irresistible golden crust.
<strong>Bake:</strong> Take to the preheated oven at 180°C for 20-25 minutes, or until the top is golden and bubbly. The most important tip is not to overbake to avoid drying out the sauce.
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- Addition of chicken: incorporate two cups of cooked and shredded chicken breast into the creamy sauce before baking. - Vegetable version: add cubes of sautéed zucchini and cooked ninja broccoli florets to the dough mixture. - Smoked touch: add half a cup of fried bacon bits or grated provolone cheese to the topping.
- Penne pasta: use fusilli, rigatoni, or conchiglie, keeping the same weight of dry pasta. - Mozzarella cheese: replace with grated prato cheese, cured minas cheese, or estepe cheese for great melting. - Peeled tomato: use the same amount of rustic tomato passata or fresh ripe peeled tomatoes.
Store leftovers in the covered baking dish or in a closed container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180 °C with aluminum foil for 15 minutes to recover the stretchy cheese.
Freeze the assembled casserole before or after baking in a sealed container for up to 2 months. Thaw in the fridge for 12 hours and take to the oven covered until the center is completely heated.
Serve accompanied by a crispy green salad of iceberg lettuce leaves with mild vinaigrette, slices of Italian bread toasted with olive oil, or oven-roasted vegetables with rosemary.
The pasta continues cooking immersed in the hot sauce during the 20 minutes in the oven; if it cooks too much in the water, it softens excessively.
Yes, boxed heavy cream works well; only add with the heat off so it does not curdle in contact with the acidity of the tomato.
In the last 5 minutes of oven time, activate the grill function or position the baking dish on the top rack to caramelize the cheese and breadcrumbs.
Yes, you can assemble the baking dish, cover with plastic wrap, and refrigerate for up to 8 hours; add 10 extra minutes to the oven time.
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