Baked Penne with Marinara and Besciamella
An easy to make first course that works for a variety of short pasta.
Ingredients
- 16 oz penne or rigatoni or rotini
- 2 cups marinara sauce
- ½ cup besciamela sauce
- 1½ cups mozzerella shredded
- ¼ cup Parmesan cheese grated (optional)
Instructions
- Boil water in a large saucepan and cook pasta until just al dente. Drain and return to pot.
- In a separate bowl, mix marinara, besciamela, and 1/2 cup of the cheese. Pour mixture over the drained pasta and mix well.
- Pour mixture into a 9x13 baking dish. Sprinkle with remaining mozzarella cheese and then top with Parmesan, if desired.
- Bake at 350° for 20-25 minutes, until bubbly. If the cheese on top is not browned, you can turn on the broiler for just a minute until it browns slightly.
Notes
You can use any short pasta that is a favorite. I didn't list mostaccioli, but obviously that will work too.
This can be made gluten-free by using gluten-free pasta and gluten-free flour in the besciamela sauce.
You can also vary the amount of cheese you use.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 46gProtein: 14gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 475mgPotassium: 327mgFiber: 3gSugar: 4gVitamin A: 432IUVitamin C: 4mgCalcium: 164mgIron: 1mg
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