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Recipe King Cook what you already have

Pasta Bake with Cheese

Creamy Italian Pasta Bake

Creamy, bubbly pasta ready in 45 minutes

Total
45 min
Hands-on
20 min
Serves
4
Level
Easy
Cuisine
Italian
Meal
Dinner
  • Vegetarian

A quick and comforting vegetarian pasta bake featuring al dente pasta and a rich, nutty cheese sauce.

Shopping list

  • 400 g Penne rigate
  • 400 ml Whole milk
  • 40 g Butter
  • 40 g All-purpose flour
  • 200 g Mature cheddar
  • 80 g Parmesan
  • 1 small Onion
  • 1 tsp Mustard powder
  • 1/2 tsp Ground nutmeg

Ingredients

  • 400 g Penne rigate
  • 400 ml Whole milk
  • 40 g Butter salted
  • 40 g All-purpose flour
  • 200 g Mature cheddar grated
  • 80 g Parmesan grated
  • 1 small Onion finely chopped
  • 1 tsp Mustard powder dry
  • 1/2 tsp Nutmeg ground

Method

  1. Bring a large pot of water to a boil, season generously with salt. Cook the penne rigate until 2 minutes shy of al dente. Drain well, reserving 200 ml of pasta water before emptying the bowl.

    10 min

  2. Melt the butter in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Sieve the flour into the butter and cook for 2 minutes, whisking constantly to prevent lumps.

    4 min

  3. Gradually whisk in the warm milk, ensuring the sauce is smooth and thick enough to coat the back of a spoon. Add the mustard powder, nutmeg, and salt to taste. Allow to simmer for 2 minutes.

    5 min

  4. Preheat the oven to 200°C. Grease a 2-liter ovenproof dish. Place the par-cooked pasta in the dish and pour the hot cheese sauce over it, mixing gently until the pasta is fully coated.

    Tip If the sauce seems stiff, stir in a splash of the reserved pasta water to loosen it.

    3 min

  5. Top the pasta bake with the grated mature cheddar and Parmesan. Ensure the top is evenly covered with cheese for a golden crust.

    1 min

  6. Place the dish in the preheated oven. Bake for 15-18 minutes or until the edges are bubbling and the top is a deep golden brown. Remove from the oven and let rest for 2 minutes.

    Tip Use a sharp knife to cut into neat squares before serving.

    10 min

Chef's tips

  • Al dente pasta prevents a soggy bottom; the oven finish will cook it further.
  • Grating your own cheese melts significantly better than pre-shredded bag cheese.
  • Add a pinch of paprika to the cheese topping for a classic smoky crust.

Swap it

Pasta
Substitute with short shapes like rigatoni or farfalle.
Cheese blend
Swap cheddar for mozzarella and gouda for a milder flavor.
Sauce base
Use a splash of white wine instead of flour and butter for a lighter sauce.