Baked Pasta with Bechamel Sauce


We all accept our national predisposition to pastries. Although the homeland of this business is Italy, for example, we do not fall short of them with hundreds of varieties. Sometimes we make shows with sauces, sometimes we make pasta from noodles, sometimes we bake bakeries, sometimes we eat with ketchup and mayonnaise-like a student house. But we know this job. We are also baking today.

The thick spaghetti, deeply hollowed oven pasta is boiled with a special sauce and then we bake until they are browned like pomegranate with the addition of grated cheddar cheese. Our baked pasta recipe with bechamel sauce, which is very easy and practical, is taken to the table as it is ready and we share it with our loved ones.

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*1 pack of pasta

For bechamel sauce:

-1 teacup of oil
-2 tablespoons flour
-4 cups of milk
-Half tablespoon of salt

For the above:

-Grated cheddar cheese
Butter (otherwise it can be in margarine)

1 Hour

5 Servings

How to make

First we boil our pasta in salt water.
While It is boiling, we prepare our béchamel sauce. We cook all the ingredients in a small saucepan over medium heat until they reach the consistency of custard and bubbled.
Then we filter our pasta and put it in my debt. (I'm using an oval pyrex sounds exactly)
Then we put our béchamel sauce on it.
There should be no dry place. Then we sprinkle our grated cheddar cheese on it.
We cut from the butter with the tip of the knife and put it on the edges in small pieces at intervals.
Finally, we put a few pieces in the middle and put them in a 180 degree heated oven.
We cook for half an hour. My advice to you is to let it sit for 15 minutes after it is baked in the oven. Bon Appetit.

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