Leftover Pasta al Forno
40 mins
serves 3
serves 3
A silky besciamella turns yesterday's pasta into today's baked masterpiece. Golden, bubbling, and better than the original.
Easy
Ingredients
Around 300 g leftover pasta
40 g butter
40 g flour
500 ml cold milk
Pinch of nutmeg
Salt
White pepper
Parmigiano or grana cheese
Around 300 g leftover pasta
40 g butter
40 g flour
500 ml cold milk
Pinch of nutmeg
Salt
White pepper
Parmigiano or grana cheese
Method
Defrost around 300 g leftover frozen pasta in the microwave for about 5 minutes, just until loosened and easy to mix.
For the besciamella, melt 40 g butter in a saucepan, then stir in 40 g flour and cook for 1 minute.
Add 500 ml cold milk a little at a time, whisking constantly after each addition until smooth before adding more. At first the mixture will seem far too thick, but that's exactly what you want. Keep going slowly until the sauce turns silky and velvety.
Off the heat, stir in a pinch of nutmeg, salt, and white pepper.
Mix the pasta with some of the besciamella and spoon into a buttered baking dish.
Mix again and then top with more besciamella and parmigiano or grana.
Bake at 190°C covered for 20 minutes, then uncover and bake another 10 minutes until golden and bubbling.
Defrost around 300 g leftover frozen pasta in the microwave for about 5 minutes, just until loosened and easy to mix.
For the besciamella, melt 40 g butter in a saucepan, then stir in 40 g flour and cook for 1 minute.
Add 500 ml cold milk a little at a time, whisking constantly after each addition until smooth before adding more. At first the mixture will seem far too thick, but that's exactly what you want. Keep going slowly until the sauce turns silky and velvety.
Off the heat, stir in a pinch of nutmeg, salt, and white pepper.
Mix the pasta with some of the besciamella and spoon into a buttered baking dish.
Mix again and then top with more besciamella and parmigiano or grana.
Bake at 190°C covered for 20 minutes, then uncover and bake another 10 minutes until golden and bubbling.