Pecorino and Parm Baked Pasta

Name: Pecorino and Parm Baked Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: Shop The Pasta Club Subscription!; 1 pound short pasta, such as Nodi Marini; 5 tablespoons Giadzy Olive Oil, divided; 3 teaspoons Tuscan Grill Herb Blend, divided; ¼ cup all-purpose flour; 4 cups whole milk; 1 ¼ teaspoons kosher salt, divided; 1½ cups finely grated Pecorino Romano; 1 cup finely grated Parmigiano Reggiano; 1 cup panko breadcrumbs

Giada’s favorite childhood pasta is pasta alla bechamel, and this is based off that very recipe. Between buttery Parmigiano and bold Pecorino, all tied together with the flavorful Tuscan Herb Blend and finished with a crispy panko topping, this is that childhood classic amped up for maximum flavor while keeping it simple and easy.

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Ingredients

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1 pound short pasta, such as Nodi Marini

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5 tablespoons Giadzy Olive Oil, divided

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3 teaspoons Tuscan Grill Herb Blend, divided

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¼ cup all-purpose flour
4 cups whole milk
1 ¼ teaspoons kosher salt, divided
1½ cups finely grated Pecorino Romano
1 cup finely grated Parmigiano Reggiano
1 cup panko breadcrumbs

Instructions

Preheat the oven to 425°F.
In a large oven-proof pan, heat 3 tablespoons olive oil over medium heat. Add 2 teaspoons of Tuscan Grill Herb Blend and cook for 30 seconds until fragrant.
Stir in the flour and cook for 1 minute to form a roux. Slowly pour in the milk and add the 1 teaspoon of salt, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3 to 5 minutes, until the sauce begins to thicken slightly and coats the back of a spoon. Turn off the heat and whisk in the Pecorino and Parmigiano until fully melted and smooth.
Meanwhile, cook the pasta in a large pot of salted water until very al dente, about 2 minutes less than package instructions. Add the drained pasta to the cheese sauce and toss well to coat. Spread into an even layer.
In a small bowl, mix the panko with the remaining 2 tablespoons olive oil, ¼ teaspoon salt, and 1 teaspoon Tuscan Herb Blend. Sprinkle evenly over the top of the pasta.
Bake for 15 to 20 minutes, or until bubbling and golden. Let cool slightly before serving.