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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
FIRST THING PREPARE THE BESCIAMELLA SAUCE
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1/2 CUP UNSALTED BUTTER
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1/2 CUP (100 GR.) (4OZ.) FRESHLY GRATED PARMIGIANO CHEESE
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INGREDIENTS FOR THE PASTA:
1 POUND (1/2 KG.) SHORT PASTA
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WATER
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SALT
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RECIPE
HEAT OVEN AT 450°F
1) IN A LARGE SAUCEPAN COOK PASTA AL DENTE, ONE MINUTE LESS THEN WHAT WRITTEN ON BOX. DRAIN. TURN OFF THE FIRE AND PUT THE BUTTER IN THE SAUCEPAN YOU USED FOR THE PASTA.
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2) ADD THE PASTA TO THE BUTTER AND STIR, THEN ADD THE GRATED PARMIGIANO CHEESE AND STIR. SET ASIDE.
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3) SPEAD A LAYER OF BESCIAMELLA IN THE BAKING PAN (CASSEROLE) ABOUT ONE CUP.
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4) ADD THE PASTA.
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5) COVER THE PASTA WITH THE REMAINING BESCIAMELLA.
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6) PUT THE CASSEROLE IN THE OVEN UNTILL THE BESCIAMELLA STARTS TO BROWN (ABUOT 10-15 MINUTES).
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7) SERVE HOT WITH A LITTLE MORE PARMIGIANO CHEESE.