Preheat your oven to 375°F. This step ensures that the Baked Penne will cook evenly and achieve that wonderful golden top.
In a large pot, bring salted water to a full boil. Add the penne rigate pasta and cook it according to the package instructions until it’s al dente. Keep an eye on it; you don’t want it too soft, as it will continue to cook in the oven.
Once cooked, drain the pasta thoroughly and return it to the cooking pot. This is where the magic begins! Add the tomato sauce to the pasta and mix it well, ensuring every piece is coated.
Now, add all but one cup of the béchamel sauce to the pasta mixture and combine. This will help create a creamy texture that binds everything together.
Next, sprinkle in the grated Parmigiano Reggiano and three-quarters of the mozzarella. Mix until everything is well incorporated, and you can see those lovely cheese bits throughout the pasta.
Pour the remaining cup of béchamel sauce into the bottom of your ovenproof baking dish. This step prevents the pasta from sticking to the bottom and adds extra creaminess.
Transfer the pasta mixture into the baking dish, smoothing the top with a spatula. It’s important to make sure it’s evenly spread, so every bite is delicious!
Sprinkle the two tablespoons of grated Parmigiano Reggiano and the remaining mozzarella over the top. This will create a beautiful, cheesy crust when baked.
Cut the remaining two tablespoons of unsalted butter into small pieces and place them all over the top of the cheese and in the corners. This will add an extra layer of flavor during baking.
Finally, bake in the preheated oven for 20 minutes or until the top is bubbling with deliciousness. If you crave a golden crust, you can broil it for a couple of minutes; just keep an eye on it to avoid burning!
While the Baked Penne is baking, let’s make the béchamel sauce. In a large, heavy-bottomed pan, melt unsalted butter over medium heat. Once melted, add the flour and whisk until a smooth paste forms.
Next, slowly add the milk while continually whisking. This is crucial to avoid lumps. Keep whisking until the sauce thickens. It should coat the back of a wooden spoon without running off too quickly.
Season your béchamel sauce with salt, pepper, and a pinch of nutmeg. Taste and adjust as needed. The sauce should be creamy, flavorful, and just what your Baked Penne needs!
