Oven-Baked Pasta
Creamy oven-baked pasta with homemade béchamel and melted mozzarella. A classic everyone loves, simple to make, and perfect for sharing around the table.
Servings: 6
Ingredients:
Pasta
- 1 lb. pasta, ziti, penne, or rigatoni are great options
- Salt, for boiling water
- 1 tbsp olive oil
Béchamel Sauce
- 2 cups milk, warm
- 3 tbsp flour
- 2 tbsp butter
- 1 garlic clove, pressed
- Salt, to taste
- Black pepper, freshly ground
Cheese
- 2 cups shredded mozzarella, for mixing in
- 1 cup shredded mozzarella, for topping
Method:
Start CookingBoil the Pasta
- Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package directions. Drain and return it to the pot, then toss with 1 tablespoon olive oil. Set aside.
Make the Béchamel
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until smooth.
- Slowly whisk in warm milk, stirring constantly until smooth. Add grated garlic, salt, and black pepper.
- Simmer gently, stirring often, until thick and creamy (about 5 minutes).
Combine
- Add béchamel and 2 cups shredded cheese to the pasta pot. Mix until well combined.
- Transfer to prepared baking dish, smooth the top, and sprinkle with remaining 1 cup cheese.
Bake
- Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.
- Let rest 5 minutes before serving. One batch makes about enough for one medium baked dish. Bon appétit.
Kitchen Tools:
- 9×13-inch baking dish or any similar
Notes:
From the kitchen
- Short-cut pasta works best here. Ziti, penne, or rigatoni are great options because they hold the béchamel well and bake evenly.
- Smaller shapes like ditalini tend to pack too tightly for baked pasta dishes.
- Cook pasta 1 minute less than package directions since it continues cooking in the oven.
- Tossing drained pasta with olive oil helps prevent sticking before mixing with the sauce.
- Cook pasta slightly under al dente so it holds its texture while baking.
- Let the baked pasta rest for a few minutes before serving to help the béchamel set and slice more cleanly.
- Mozzarella melts beautifully, but you can mix in cheddar, Monterey Jack, or Parmesan for more flavor.
- Adjust the cheese amount to your taste.
- Add a pinch of nutmeg to the béchamel for a classic touch.
- Stir in sautéed mushrooms, spinach, or roasted vegetables for a veggie-packed version.
- Add cooked ground beef or turkey for a protein-rich version baked.
- Enjoy it by itself as a satisfying main.
- Serve with a simple green salad or roasted vegetables.
- Pair with grilled chicken or fish if you’d like to add protein.
- Leftovers reheat well and make a great next-day lunch.
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Nutrition:
Calories: 566 kcal | Carbohydrates: 65 g | Protein: 25 g | Fat: 22 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 0.2 g | Cholesterol: 64 mg | Sodium: 417 mg | Potassium: 340 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 627 IU | Vitamin C: 0.2 mg | Calcium: 401 mg | Iron: 1 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Oven-baked pasta
WHY WE LOVE IT
It’s one of those reliable dishes you come back to again and again. Simple to make, easy to customize, and always a hit at the table.
A LITTLE STORY
While early versions appeared on Renaissance Italian noble tables as a display of wealth and culinary skill, baked pasta later became an everyday favorite because it was practical, make-ahead friendly, and meant to be shared.
DID YOU KNOW?
Many baked pasta recipes began as a creative way to reuse leftover pasta, meats, and cheeses from the previous day’s meal.
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