This Quick Baked Pasta is My New Go-To.
For Sunday lunch, I bake this Quick Baked Pasta. This is my new go-to recipe, surpassing even lasagna and cannelloni. In no time, I can put a delicious baked pasta dish on the table that exceeds expectations.
Baked macaroni and spinach with béchamel sauce is the perfect comfort food for those looking for a creamy, enveloping and flavor-packed dish. Baked pasta is always a winning choice for family lunches or dinners with friends, and this version enhanced with fresh spinach and velvety béchamel sauce.
Ingredients :
- 400g (14 oz) macaroni or penne pasta
- 300g (10 oz) fresh spinach (or 200g/7 oz frozen spinach)
- 500ml (2 cups) béchamel sauce
- 100g (1 cup) grated Parmesan cheese
- 20g (1½ tbsp) unsalted butter
- 1 tbsp extra virgin olive oil
- 1 clove of garlic
- Freshly grated nutmeg, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
How to make my new go-to: Quick Baked Pasta
- Let’s start with the base of the dish: spinach. If you use fresh ones, wash them thoroughly to remove any remaining soil.
- Bring a pot of lightly salted water to a boil and blanch them for a couple of minutes.
- Drain them immediately and plunge them into cold water to stop the cooking and keep the bright green color. Squeeze them well to remove excess water. If you chose frozen spinach instead, cook it directly in a pan with a drizzle of oil and a clove of garlic until soft.
- In a skillet, melt the butter with a tablespoon of oil and add the spinach. Let them season for a few minutes with a pinch of salt, a sprinkle of pepper and, if you like, a pinch of nutmeg. Once ready, chop it coarsely to distribute it better in the final dish.
- Move on to the pasta. Bring plenty of salted water to a boil and cook the macaroni for half the time indicated on the package. This expedient is essential to prevent the pasta from darkening while cooking in the oven. Drain them and season with a drizzle of oil to prevent sticking.
- If you prefer to make the béchamel sauce at home, the process is simple. In a small saucepan, melt 40 g of butter, add two tablespoons of flour and stir vigorously until a smooth roux is obtained. Pour 500 ml of hot milk in a trickle, stirring constantly to avoid lumps. Bring to a boil and let thicken for a few minutes. Season with salt, pepper and nutmeg.
- Now it is time to assemble. In a large bowl, mix the macaroni with half the béchamel sauce, chopped spinach and half the grated Parmesan cheese. Grease an oven dish with a little butter and pour the mixture inside, distributing it evenly.
- Cover it with the remaining béchamel sauce, making sure it penetrates between the pastry. Sprinkle generously with the remaining Parmesan cheese and, if you like, add a few knobs of butter to encourage the formation of a golden crust.
- Preheat the oven to 200°C (390°F) and bake the dish for about 20-25 minutes. For the last 5 minutes, turn on the grill function for an even crispier surface. Remove from the oven and let it rest for a few minutes before serving.
- This time allows the flavors to blend and the béchamel to thicken slightly. Bring to the table directly into the oven dish and set the plates out with a generous portion of this goodness. Baked macaroni and spinach with béchamel sauce is a dish that satiates the body and pampers the soul, perfect for any special occasion or simply to make an ordinary day a little more special.
Bon Appetit!
