A comforting baked pasta with farfalle, crispy pancetta and sweet peas tossed in a creamy homemade béchamel sauce. Finished with Parmesan and baked until bubbling and lightly golden.
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| Stanley Tucci 6 Ingredient Pasta Casserole |
Servings: About 4
Prep Time: About 20 minutes
Cook Time: About 35 minutes
Ingredients
- 1 tablespoon olive oil or butter, or as needed
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 4 ounces pancetta, diced
- 6 ounces frozen peas
- 8 ounces farfalle pasta, cooked
- 2 cups béchamel sauce, recipe below
- 2 tablespoons butter, optional
- Freshly grated Parmesan cheese, optional
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil or butter in a large skillet over medium heat. Add the onion and cook until softened and translucent.
- Add the garlic and cook briefly until fragrant.
- Add the pancetta and frozen peas. Continue cooking until the peas are heated through and the pancetta is lightly crisp.
- Combine the cooked farfalle, béchamel sauce and pancetta-pea mixture in a casserole dish. Gently stir until the pasta is evenly coated.
- Dot the top with butter, if using, and sprinkle generously with freshly grated Parmesan.
- Bake uncovered for about 20 minutes, or until the sauce is bubbling and the top is lightly browned.
- Serve hot with additional Parmesan, if desired.
Béchamel Sauce
A classic Italian white sauce that's useful for baked pasta, lasagna and many other dishes.
Makes: About 2–2½ cups
Prep Time: 5 minutes
Cook Time: About 15 minutes
Ingredients
- 2 cups (500 ml) milk
- ¼ cup (50 grams) unsalted butter
- 4 tablespoons (50 grams) all-purpose flour
- ¼ teaspoon fine salt
- Freshly grated nutmeg, to taste
- Freshly grated Parmigiano-Reggiano, optional
Instructions
- Warm the milk in a saucepan until hot but not boiling.
- In a separate saucepan, melt the butter over medium-low heat.
- Add the flour and whisk continuously until completely incorporated and smooth. Cook for about 1–2 minutes without allowing the mixture to brown.
- Gradually add the warm milk, whisking constantly to prevent lumps.
- Continue cooking and whisking until the sauce is smooth and has thickened, about 8–10 minutes.
- Season with salt and a small amount of freshly grated nutmeg.
- If desired, stir in freshly grated Parmigiano-Reggiano after removing the sauce from the heat.
Tip: For a thinner béchamel, reduce both the butter and flour to about 30 grams each while keeping the milk at 500 ml. The béchamel can be made ahead, but place plastic wrap directly against its surface while cooling to prevent a skin from forming.
Source: Stanley Tucci