Penne pasta bake

with tomato sauce, béchamel and a touch of homemade pesto

There's nothing tastier than an oven-baked pasta with the crunchy touch of gratin cheese and basil pesto enhancing the flavour of the tomatoes.

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

milk, tree nut, wheat, soya, gluten

Utensils:

(Hand) blender

Oven dish / cake mould

Ingredients

Penne pasta

Fried tomato sauce

Garlic

Soy milk

Rice flour

Garlic powder

Ground nutmeg

Fresh basil

Grana padano cheese

Walnuts

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3778
903
44
9
101
14
7
30
17
507

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 220 degrees.

Boil plenty of water in a pot and add salt to taste. Cook the pasta for 8-10 minutes, drain the water and let it cool down under running tap water. Set aside.

For the bechamel sauce: heat 1 tablespoon of oil and the flour in a sauce pan for a few seconds. Add the milk, garlic powder, nutmeg and season to taste. Bring it to a boil while stirring constantly. Once it boils, reduce the heat to a minimum and let it cook for 1 minute. Set aside.

Peel the garlic and cut it into thin slices. Heat 1 tablespoon of oil in a pan and sauté the garlic. Add the fried tomato sauce and let it cook for 2 minutes. Set aside.

For the pesto: place the basil, walnuts and 3 tablespoons of oil in a mixing jar. Season to taste. Blend everything with a hand blender to smooth sauce.

Grate the cheese. Mix the pasta with the tomato sauce and half of the cheese in a bowl. Place the mixture in an oven dish or cake mould and cover it with the bechamel sauce. Spread 1 tablespoon of pesto on top and finish with the remaining cheese. Bake it in the oven for 10 to 15 minutes until gratin.