Penne pasta bake
with tomato sauce, béchamel and a touch of homemade pesto
There's nothing tastier than an oven-baked pasta with the crunchy touch of gratin cheese and basil pesto enhancing the flavour of the tomatoes.
milk, tree nut, wheat, soya, gluten
Oven dish / cake mould
Fried tomato sauce
Grana padano cheese
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 220 degrees.
Boil plenty of water in a pot and add salt to taste. Cook the pasta for 8-10 minutes, drain the water and let it cool down under running tap water. Set aside.
For the bechamel sauce: heat 1 tablespoon of oil and the flour in a sauce pan for a few seconds. Add the milk, garlic powder, nutmeg and season to taste. Bring it to a boil while stirring constantly. Once it boils, reduce the heat to a minimum and let it cook for 1 minute. Set aside.
Peel the garlic and cut it into thin slices. Heat 1 tablespoon of oil in a pan and sauté the garlic. Add the fried tomato sauce and let it cook for 2 minutes. Set aside.
For the pesto: place the basil, walnuts and 3 tablespoons of oil in a mixing jar. Season to taste. Blend everything with a hand blender to smooth sauce.
Grate the cheese. Mix the pasta with the tomato sauce and half of the cheese in a bowl. Place the mixture in an oven dish or cake mould and cover it with the bechamel sauce. Spread 1 tablespoon of pesto on top and finish with the remaining cheese. Bake it in the oven for 10 to 15 minutes until gratin.