A dear friend from Italy shared this exceptional recipe with me, and it quickly became the best dinner I’ve ever had! This Italian-inspired baked penne combines rich, savory flavors with creamy cheese and perfectly cooked pasta, making it an irresistible dish that will impress your family and friends.
INGREDIENTS:
40 g butter
A bunch of spring onions, chopped
2 tablespoons flour
500 ml milk
300 g penne rigate pasta
150 g hard Parmesan cheese, grated
1 onion, chopped
2 cloves of garlic, minced
600 g minced beef
300 g chopped canned tomatoes in their own juice
150 g hard mozzarella cheese, grated
Salt and black pepper to taste
INSTRUCTIONS:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne rigate pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the chopped spring onions and sauté until soft.
Stir in the flour and cook for about 1-2 minutes, until it forms a smooth paste.
Gradually whisk in the milk, continuing to stir until the mixture thickens into a creamy sauce.Remove from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. Set aside.
Cook the Beef and Tomato Mixture:
In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
Add the minced beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink.
Stir in the chopped canned tomatoes with their juice. Simmer the mixture for about 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Assemble the Dish: