Creamy Italian Pasta Bake
Creamy, bubbly pasta ready in 45 minutes
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
-
10 min
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.
-
4 min
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.
-
5 min
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.
-
3 min
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.
-
1 min
Top the pasta bake with the grated mature cheddar and Parmesan. Ensure the top is evenly covered with cheese for a golden crust.
-
10 min
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.
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.