Description
This Creamy Pasta Bake is a versatile, comforting dish that can be customized with any meats, vegetables, or cheeses you have on hand. Featuring a rich béchamel-style sauce combined with perfectly cooked pasta and baked to golden perfection, it’s an ideal meal for feeding a crowd or enjoying hearty leftovers.
Ingredients
Scale
Pasta and Basics
- 500g / 1lb pasta (any short or long except risoni/orzo)
- 1 tbsp salt (for pasta water)
- 1 tbsp olive oil
- Salt and pepper, to taste
Sauce
- 4 tbsp (60g) unsalted butter
- 2 garlic cloves, minced (optional, or substitute 1 tsp garlic powder)
- 5 tbsp flour (any type, gluten-free option available)
- 5 cups (1.25 litres) milk (any fat content or type)
- 2 tsp stock/bouillon cube or powder (chicken or vegetable)
- 3/4 cup (75g) parmesan cheese
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley (or any other dried herbs)
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Add-Ins
- 8 cups total of raw or cooked meats, bacon, ham, diced vegetables (frozen, canned, fresh), canned or fresh fish (your choice)
Topping
- 2 cups (200g) shredded cheese (any kind)
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) to get it ready for baking the pasta dish.
- Cook the Pasta: Bring a large pot of salted water (1 tbsp salt) to a boil. Add the pasta and cook according to package instructions minus 2 minutes so the pasta is just slightly firm in the center. Drain the pasta and return it to the pot to keep warm.
- Make the Sauce: In a large saucepan, melt butter over medium heat. Add minced garlic (or garlic powder) and sauté briefly until fragrant. Stir in the flour and cook for about 1-2 minutes to form a roux, stirring constantly to avoid browning. Gradually whisk in the milk, ensuring the mixture is smooth, then add the stock or bouillon. Continue to cook, stirring frequently, until the sauce thickens and bubbles gently.
- Flavor the Sauce and Combine: Stir in parmesan cheese, black pepper, thyme, parsley, mustard powder, garlic powder, and onion powder. Adjust seasoning with salt and pepper as needed. Add your choice of raw or cooked meats and vegetables to the sauce and cook briefly if raw vegetables or meats require it. Then combine the sauce with the cooked pasta and drizzle in olive oil to prevent sticking, mixing thoroughly to evenly coat all the pasta.
- Assemble and Bake: Transfer the pasta mixture into a greased baking dish. Sprinkle the shredded cheese evenly over the top. Bake in the preheated oven for about 40 minutes until the cheese topping is golden and bubbly, and the dish is heated through.
Notes
- Note 1: Avoid using risoni/orzo pasta as it can become mushy in the bake.
- Note 2: For a gluten-free option, use gluten-free flour to make the roux.
- Note 3: Feel free to customize the bake with any combination of add-ins, such as cooked chicken, ham, bacon, canned tuna, or your favorite vegetables.
- Note 4: Choose your preferred cheese for topping; mozzarella or cheddar are great alternatives to parmesan for a different flavor and melt texture.
