Baked pasta with fennel and bechamel sauce

Here is a delicious recipe for baked pasta with fennel and bechamel with an all-Italian twist.

Ingredients

• 350 g of pasta, such as penne or rigatoni
• 2 medium-sized fennels
• 50 g of butter
• 50 g of flour
• 500 ml of milk
• Nutmeg as needed
• Salt and pepper as needed
• 100 g of grated cheese (Parmesan or Pecorino)
• Extra virgin olive oil as needed
• Breadcrumbs (optional)

Preparation

1. Preheat the oven to 190 °C (375 °F).
2. Clean the fennels, removing the outer hard parts and bases. Thinly slice the fennels and cook them in boiling salted water for about 10 minutes or until tender.
3. Meanwhile, in a large saucepan, prepare the bechamel by melting the butter over medium heat. Add the flour and stir quickly to create a roux. Gradually pour in the milk to avoid lumps, stirring continuously until the sauce is thick and smooth. Season with salt, pepper, and a grating of nutmeg.
4. Cook the pasta in plenty of salted water, draining it al dente. Save some pasta cooking water.
5. Mix the bechamel with the cooked fennel and pasta. If the mixture is too thick, add some pasta cooking water to loosen it up.
6. Sprinkle with grated cheese and, if desired, some breadcrumbs for a crispy crust.
7. Transfer the mixture to an oven dish previously greased with extra virgin olive oil.
8. Bake the dish and let it gratin for about 20-25 minutes or until the surface is golden and crispy.

Trivia

Fennel is a vegetable highly appreciated in Italy, often eaten raw as an appetizer or added to salads for its fresh and slightly aniseed flavor. Baking in the oven enhances its sweetness, creating a pleasant combination with the creaminess of the bechamel.

Baking pasta is a technique much appreciated in Italy, because it gives a delicious golden and crispy crust that conquers at the first taste. The addition of typical ingredients such as Parmesan or Pecorino makes the dish even richer and tied to Italian culinary traditions.