Versatile and Delicious Béchamel Pasta

Rochie Laufer Rochie Laufer
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6
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat

Directions

Prepare the Béchamel Sauce

  1. In a small pot, heat the oil. Add the flour and stir until well combined.

  2. Slowly add the milk, stirring constantly until the sauce thickens. Add salt to taste. If the sauce gets too thick as it cools, reheat over a low flame with additional milk.

  3. Serve warm over pasta.

Prepare Variation #1

  1. Mix sauces, cream cheese, basil, and vodka over low heat until cream cheese is melted and fully incorporated. Serve over pasta.

  2. Sprinkle with Parmesan cheese or fresh basil for an upgraded look.

Prepare Variation #2

  1. Preheat oven to 450°F (230°C).

  2. Heat the béchamel sauce with shredded cheese, spinach, garlic, and salt until cheese is melted. Add pasta and stir until sauce is evenly distributed.

  3. Spread 1/2 cup marinara sauce on the bottom of an eight-inch (20-centimeter) square pan. Add pasta, then top with remaining 1/2 cup marinara sauce and more shredded cheese.

  4. Bake for 20 minutes, uncovered, until cheese is browned and bubbling.

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1 Comment

Rivky •

Loved this! I made this one motzei shabbos and did the penne vodka version. It was so good! And I loved that it didn't require heavy cream and just ingredients I had in my house. Even my husband who isn't a fan of penne vodka liked this one! Will definitely make it again