Baked pasta.

DI Chiara Maci | 13 Dec 2018


It’s always a good time for baked pasta.

Super good.

Classic with meat sauce and béchamel for a day that tastes like home.



400g of striped penne

Parmigiano reggiano

For the ragu:

500g of ground beef

½ bottle of cherry tomatoe purée

½ jar of chopped tomatoe pulp

½ glass of dry white wine




Oil evo

For the béchamel:

1 l of whole milk

100g of butter



100g of flour


– Chop celery, carrots and onions and brown them in oil evo over low heat.

– Add the ground beef and brown it well. Then raise the flame and simmer with the dry white wine.

– Add the purée and the pulp and cook over a minimum heat for 3 hours at least. Season with salt and pepper.

– For the béchamel, melt butter in a small pot. Take it off the heat and mix the flour gradually.

– Join the boiling milk, continuing to mix. Put it back over heat and cook until the desired density is reached.

– When the sauce is ready, cook the striped penne in boiling salted water for a few minutes.

– Drain them al dente and mix pasta with the sauce into a bowl.

– Pour everything into a baking pan and cover with the white sauce.

– Bake in preheated oven at 190c in grill function for 15 minutes.

– Serve baked pasta hot.

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