Stanley Tucci 6 ingredient pasta casserole

 Ingredients:

• 1 tablespoon olive oil or butter, or as needed
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 4 ounces pancetta, diced
• 6 ounces frozen peas
• 8 ounces cooked farfalle pasta
• 2 cups béchamel sauce (or other jarred creamy sauce)
• 2 tablespoons butter (optional)
• Parmesan cheese, freshly grated (optional)

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil or butter in a large skillet over medium heat. Add onion and cook until translucent, then add garlic and cook until fragrant. Stir in pancetta and frozen peas. Cook until warmed through and pancetta has crisped up a bit.
3. Combine cooked pasta, béchamel, and pancetta mixture in a casserole dish. Dot with butter and top with grated Parmesan cheese.
4. Bake, uncovered, until the sauce is bubbly and the top is lightly browned, about 20 minutes.

Béchamel Sauce Recipe (Italian White Sauce)

• Prep Time: 5 Min
• Cook Time: 15 Min
• Servings: 4 people or 500 ml (2 ½ cup) of bechamel sauce

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Bechamel Ingredients

• 500 ml (2 cups) of milk
• 50 g (1,7 ounce or ¼ cup) of unsalted butter
• 50 g (1,7 ounce or 4 tablespoons) of all-purpose flour
• 1/4 teaspoon of fine salt
• freshly grated nutmeg
• Parmigiano reggiano cheese (optional)

WHITE SAUCE RATIO: the ingredients for this recipe are for 500 ml (2 ½ cup) of Bechamel sauce. If you need 1 liter (5 cups) of bechamel, doubled the ingredients. If you want a more liquid béchamel sauce, reduce the flour and the butter. For example 30 g (1 ounce or 2 ½ tablespoons) of flour and 30 g (1 ounce or 2 tablespoons) of butter.