Pasta casserole in a creamy Parmesan sauce
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 926, total fat 59 G., saturated fats 30 G., proteins 37 G., carbohydrates 63 G., fiber 4 G., cholesterol 150 mg, sodium 1018 mg, sugar 10 G.
Calories 926, total fat 59 G., saturated fats 30 G., proteins 37 G., carbohydrates 63 G., fiber 4 G., cholesterol 150 mg, sodium 1018 mg, sugar 10 G.
If you love pasta in a thick, cheesy sauce, you'll definitely appreciate this casserole, literally bursting with gooey Parmesan cheese, salty bits of pancetta, and green peas. And on top, the tender casserole is topped with a crispy breadcrumb topping.
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:
- 2 tbsp unsalted butter, plus extra for greasing the pan
- 450 g medium shell pasta
- 3/4 cup panko breadcrumbs
- 1/4 cup olive oil
- 3 cups freshly grated Parmesan cheese, plus extra for serving
- 170 g pancetta, finely chopped
- 1/4 cup flour
- 3 cups whole milk
- 2 cups heavy cream
- 2 cups frozen green peas, thawed
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Recipes with similar ingredients: shell pasta, panko breadcrumbs, Parmesan cheese, pancetta, peas, milk, cream
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Grease a 22x32cm baking pan with butter; set aside.
- Bring a pot of water to a boil and season generously with salt. Cook the pasta according to package directions until al dente. Drain, transfer the pasta to a large bowl, and set aside.
- Meanwhile, in a medium bowl, combine breadcrumbs, olive oil, 1 tablespoon Parmesan, 1 teaspoon salt and 1/2 teaspoon black pepper; set aside.
- In a medium saucepan, melt the butter over medium-high heat. Add the pancetta and cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to the bowl with the breadcrumb mixture and toss to coat evenly.
- Heat the rendered pancetta fat in a saucepan over medium heat. Add the flour and cook, stirring, until smooth, about 2 minutes. Slowly pour in the milk and cream, stirring to avoid lumps, and bring to a boil. Cook until the sauce thickens, about 3 minutes. Turn off the heat and stir in the green peas, the remaining 2 cups of Parmesan, 1.5 teaspoons of salt, and 1/2 teaspoon of black pepper.
- Pour the sauce over the pasta and toss to coat evenly. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden brown and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with Parmesan and serve.
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