Bella Notte: A Pasta Bake Worth Remembering
This irresistible pasta bake is inspired by a cozy dinner in an Italian home. It’s hearty, creamy, and layered with sweet red pepper, fresh vegetables, rich meat, and golden mozzarella cheese. A comforting, family-friendly dish that brings warmth to any table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Ingredients
Scale
- 250g pasta (penne, rigatoni, or similar)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 sweet red pepper, diced
- 600g minced meat (beef or beef/pork mix)
- 2 fresh tomatoes, chopped
- 1 stalk leek, thinly sliced
- 40g butter
- 20g all-purpose flour
- 500ml milk
- 100g hard mozzarella cheese, grated
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat a little oil or butter and sauté the onion, garlic, red pepper, and leek until softened.
- Add the minced meat and cook thoroughly, breaking it apart as it browns. Stir in the chopped tomatoes and simmer for 5–7 minutes.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux, then gradually whisk in the milk. Cook until thickened into a smooth béchamel sauce.
- In a large baking dish, combine the pasta and meat mixture. Pour over the béchamel sauce and gently mix. Top with the grated mozzarella cheese.
- Bake for 20–25 minutes, or until the top is golden and bubbling. Let rest for 5 minutes before serving.
Notes
- Pasta types: Penne or rigatoni work best, but fusilli or shells also hold the sauce well.
- Mozzarella substitute: Try Emmental or cheddar if mozzarella isn’t available.
- Make ahead: Assemble the dish, cover, and refrigerate. Bake just before serving.
- Vegetarian twist: Use lentils or plant-based mince and veggie broth in the béchamel.