6 Baked Italian Pasta Recipes you can't live without!

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is usually less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher, while water is cost-effective.

Add the red wine to your dried mushrooms and set aside.

Chop the vegetables finely using a knife or a food processor. In a large pot or Dutch oven on high heat, add 4 tbsp olive oil, chopped onions, carrots, and celery. Sweat the vegetables.

Add the chopped mushrooms, hydrated dried mushrooms, oregano, rosemary, garlic cloves, tomato paste, canned tomatoes, wine from mushrooms, salt, and pepper. Turn heat to very low and leave to reduce for 90 to 120 minutes. Adjust seasoning and set aside to cool down.

In a large frying pan on high heat, add 2 tbsp olive oil and the spinach leaves. Cook until wilted, then cool and wring out juices.

Blend the eggs and cooked spinach until smooth. Mix with flour and knead until smooth. Refrigerate for 30 minutes.

Roll out the pasta sheets to desired thickness and cook in boiling salted water until they float, about 90 seconds. Cool and dry on cloth.

For the béchamel, heat milk until simmering. Melt butter, mix in flour, then gradually add milk while whisking. Cook until thickened, season with salt, pepper, and nutmeg.

To assemble, line the baking dish with béchamel, layer pasta sheets, ragu, béchamel, and Parmesan cheese. Repeat layers and finish with cheese.

Bake until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens