If there is one dish that brings everyone together at the table, it is undoubtedly Baked Pasta. It’s the “feel-good” recipe, that rich and generous tray where the pasta is literally embraced by a creamy and flavorful sauce.
In my version, the “mess” is crafted to perfection: we combine a flavorful veggie ragù, a homemade velvety oil béchamel, and lots of scamorza cheese that melts in the oven creating an irresistible cheesy core. It’s a simple yet impressive dish, perfect for anyone seeking a genuine indulgence without sacrificing taste. Let’s prepare it together, step by step! If you love baked pasta, try the baked pasta alla boscaiola, the baked pasta with broccoli, the baked pasta and potatoes or the pizza-style baked trofie.
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OTHER BAKED MAIN DISHES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Baked Pasta
- 1 oz Parmesan cheese
- 1 tbsp extra virgin olive oil
- 10.5 oz short pasta
- 3.5 oz extra virgin olive oil
- 3.5 oz flour
- 1 pinch salt
- 1 pinch nutmeg
- 2 cups milk
- 7 oz scamorza cheese
- 7 oz vegetable ragù (click for the recipe)
Preparation of Baked Pasta
In a saucepan with a thick bottom, pour the 3.5 oz of extra virgin olive oil. Turn on the heat to low and, as soon as the oil is hot, add the 3.5 oz of flour all at once. Stir vigorously with a whisk for about a minute: this mixture (called roux) should toast slightly without darkening. Now, start pouring in the milk in a trickle, a little at a time. It will form a kind of thick cream at first: keep stirring with the whisk until you dissolve it completely before adding more milk. This is the secret to avoid lumps. Once you’ve finished the milk, add the salt and nutmeg. Keep cooking, always stirring, until the cream thickens and starts to “coat the spoon” (it should have a silky consistency, not too solid)
Bring plenty of salted water to a boil. Drop the 10.5 oz of short pasta and drain it when it’s still very al dente (see the time on the package and remove it at least 3 minutes earlier). In the meantime, cut the scamorza into very small cubes: the smaller they are, the more evenly they will distribute, creating the cheesy effect in every bite.
In a large bowl (or directly in the pasta pot, if you prefer), pour the béchamel still hot and add the 7oz of ragù (veg). Mix well until the sauce is homogeneous and an inviting color. Add the drained pasta and scamorza cubes. Mix carefully with a wooden spoon, ensuring that each pasta shape is “embraced” by the cream and the scamorza is well distributed.
Take an oven dish and pour a drizzle of oil on the bottom. Pour in the seasoned pasta and level it well with the back of a spoon, without pressing too much. Sprinkle the entire surface with the 1 oz of grated Parmesan cheese evenly and a drizzle of oil. Bake in a preheated static oven at 392°F for about 20 minutes. If in the last 5 minutes the surface doesn’t seem golden enough, activate the grill function. Remove from the oven when that brown and crispy crust everyone loves forms.
Tips
The sauce secret: Don’t let the béchamel and ragù become too solid. The sauce should be almost “loose”: this way, during the 20 minutes in the oven, the pasta will have the necessary liquid to finish cooking without drying out. If it seems too thick, add a splash of milk or cooking water before baking.
Distribution of the scamorza: Don’t just put the scamorza on top. The real “mess” should be cheesy everywhere! Stir the cubes into the pasta along with the sauce: this way you’ll find the cheesy core in every bite, not just on the surface.
The resting trick: Just out of the oven, the baked pasta is very fluid. Let it rest outside the oven for 5-10 minutes before serving: the béchamel will settle, and the flavors will be much more intense (and you’ll be able to make nicer portions!).
For an extra kick: If your ragù (veg) is very dry, add half a ladle of pasta cooking water to the sauce before baking: it will help keep the pasta moist during the gratin.
Variations
The smoky touch: Replace the white scamorza with the smoked one. It pairs wonderfully with the flavor of the veggie ragù and gives a deeper and “rustic” aroma to the dish.
Version with vegetables: Want an even richer mess? Add some sautéed mushrooms or peas to the béchamel and ragù sauce.
Gourmet crunch: If you love contrasts, add a handful of chopped walnuts on the surface along with the Parmesan. The crunchy and slightly bitter note of the walnuts balances the sweetness of the béchamel.
Aroma of herbs: Chop some fresh thyme or marjoram into the béchamel before composing the tray for a fragrant Mediterranean touch.
Storage
In the fridge: The baked pasta keeps perfectly for 2-3 days, sealed in an airtight container or covered with plastic wrap. In fact, resting allows the flavors to blend even better!
How to reheat: To keep it from drying out, add a splash of milk on the surface and reheat in the oven at 356°F for 10 minutes, or in a non-stick pan with the lid on very low heat.
In the freezer: If you used fresh ingredients, you can freeze it either raw or cooked. I recommend doing it in single portions, so you’ll always have a ready meal to heat when needed.
Now it’s your turn
I hope this Baked Pasta brings all the warmth of a homemade treat to the table! It’s that dish that warms the heart and, in its simplicity, always manages to amaze with its creaminess.
If you decide to make it, let me know which pasta shape you chose and if you added a personal touch! Take a picture and tag me on social media: I love seeing your steaming trays and sharing your kitchen successes.
And for you, what’s the most delicious “mess” in the world? Write it below in the comments, I’m curious to read your favorite variations!
Frequently Asked Questions
What pasta shape to use?
I recommend using ridged short pasta (like rigatoni or penne) because they capture the béchamel and ragù better, ensuring a creamier result.
Can I substitute the milk in the béchamel?
Of course! You can use a plant-based milk (like unsweetened soy milk) for a lighter version, following the same procedure with extra virgin oil.
What if the surface burns before it’s cooked inside?
If you see the crust getting too dark, cover the dish with a sheet of aluminum foil for the last few minutes of baking.
Why did my pasta turn out dry?
Probably the béchamel was too thick. Next time, leave it a bit more fluid: the pasta will absorb some during baking.
