Creamy, comforting, and loaded with melted cheese, this baked pasta with béchamel sauce is an easy recipe that turns simple ingredients into an irresistible meal. Perfect for a family lunch, a cozy dinner, or whenever you’re craving something extra creamy.
Ingredients
- 500 g pasta, such as penne, fusilli, or rotini
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 500 ml milk
- 200 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 small onion, grated or finely chopped
- A pinch of nutmeg
- Salt to taste
- Black pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and set aside.
- To make the béchamel sauce, melt the butter in a saucepan and sauté the onion for about 1 minute.
- Add the flour and stir well for about 1 minute, creating a smooth mixture.
- Gradually add the milk, whisking continuously to prevent lumps from forming.
- Cook over medium heat, stirring constantly, until the sauce thickens and becomes creamy.
- Season with salt, black pepper, and a small pinch of nutmeg.
- Reduce the heat and add the mozzarella and half of the Parmesan cheese. Stir until the cheese has completely melted.
- Turn off the heat and stir in the heavy cream. This makes the sauce even smoother and creamier.
- Add the cooked pasta to the sauce and mix well. Transfer everything to a baking dish.
- Sprinkle the remaining Parmesan cheese on top and bake in a preheated oven at 400°F (200°C) for about 10–15 minutes, or until the cheese is melted and golden brown.
Tip for Extra Creaminess
Reserve about 1/2 cup of the pasta cooking water. If the sauce becomes too thick, add a little of the reserved water before mixing it with the pasta. The starch helps create a smoother and silkier sauce.
The result: tender pasta coated in velvety béchamel sauce, plenty of melted cheese, and a delicious golden, crispy layer on top.