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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.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒🕒
Servings: 6
Recipe by NAVA Kitchen
Creamy oven-baked ziti with golden melted mozzarella in a white baking dish.
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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 Cooking
Boil 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:

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.
 
Make it yours
  • 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.
 
At the table
  • 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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