Baked Cavatappi and Cheese - Chef Sabrina Mancin

Baked Cavatappi and Cheese

Bechamel sauce is part of what are known as “Mother Sauces” because it is a base sauce for many preparations. Bechamel is that super creamy milk sauce used for many pasta dishes, lasagna and so much more. Check out my Instagram post where I teach you how to make it.

INGREDIENTS

• 200g Cavatappi pasta (or macaroni)
• 150g Mozzarella cheese
• 30g Pasta water
• 275g Bechamel sauce (look for this recipe under “Sauces”)
• ½ T unsalted butter
• Salt and white pepper to taste

PROCEDURE

  • Preheat your oven to 400ºF
  • Coat the inside of the baking dish with the butter and set aside.
  • I like to make this dish all in one pot before transferring it to the baking pan.
  • Boil your pasta for 3 minutes less than the package instructions. Strain the pasta but reserve some of the pasta water.
  • Add the pasta back into the pot, add the béchamel, 100g of the mozzarella cheese, the pasta water and a pinch of salt and white pepper.
  • Mix everything very well until all the pasta is well coated. Taste for seasoning.
  • Transfer to your baking dish. Make sure you scrape the sides and bottom of the pot very well
  • Add the rest of the mozzarella on top, the breadcrumbs and parmesan cheese
  • Bake for 8 minutes and then switch to the Broil option in your oven on low.
  • Broil just until the top turns golden brown and crispy.

Serve immediately while still hot and enjoy the crispy top and super creamy inside!

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