Cheese pasta casserole
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Unlike traditional American ziti pasta casserole, which is cooked in a tomato sauce, this pasta is coated in a classic béchamel sauce with grated Parmesan cheese, which imbues it with a pleasant nutty flavor. Cubes of mozzarella are also added to the pasta. After baking, they transform into gooey, cheesy bombs that pop up like surprises amid the creamy pasta. A pinch of red pepper flakes adds a touch of piquancy to the white sauce. Bake the ziti until the cheese crust is golden brown and serve immediately to enjoy the casserole's magical texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g ziti pasta
- 4 cups of milk
- 90 g unsalted butter
- 6 tbsp. premium flour
- 1 and 1/3 tbsp. grated parmesan
- 1/4 tsp red pepper flakes
- 450 g fresh mozzarella, half cut into 1 cm cubes, the other half into thin slices
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Recipes with similar ingredients: pasta ziti, Parmesan cheese, mozzarella cheese, milk, red pepper flakes
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Grease a 22x32 cm baking pan with vegetable oil.
- Bring a large pot of water to a boil. Season generously with salt, add the pasta, and cook according to package directions until al dente. Drain and return the pasta to the pot.
- Pour the milk into a glass measuring cup and microwave in 30-second intervals, stirring, until warm, about 2 minutes.
- In a large saucepan, melt the butter over medium-high heat. Add the flour and stir until smooth. Continue whisking until the mixture begins to bubble slightly but does not darken, about 1 minute. Gradually pour in the warm milk, whisking constantly.
- Bring to a boil over high heat, stirring frequently and occasionally running a silicone spatula around the edges of the pan to prevent burning. Once the sauce comes to a boil, reduce the heat and simmer until thickened, 5-6 minutes.
- Remove from heat. Add 1 cup Parmesan, red pepper flakes, and 2 teaspoons salt. Stir until smooth.
- Pour the béchamel sauce over the pasta and toss. Stir in the mozzarella cubes. Transfer the pasta to the prepared baking dish. Top with mozzarella slices and sprinkle with the remaining 1/3 cup Parmesan. Bake until golden brown, about 30 minutes. Serve immediately.
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