Baked Pasta with Béchamel and Lemon Breadcrumbs
Difficulty Easy
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Preparation  50 min
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Servings for  4 per.
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This creamy baked pasta is a simple yet delicious dish, perfect when you’re in the mood for something comforting with a crisp, golden topping. The béchamel coats the pasta beautifully, while Grana Padano PDO adds a savoury depth and breadcrumbs flavoured with lemon zest bring a fresh, fragrant finish. Ideal for the cooler months yet light enough to enjoy all year round, here’s our recipe for baked pasta with béchamel and lemon breadcrumbs.
Ingredients
320g short pasta
500ml whole milk
50g butter
50g plain flour
80g Grana Padano PDO, grated
50g breadcrumbs
1 unwaxed lemon
1 tsp extra virgin olive oil
Salt, to taste
Black pepper, to taste
Nutmeg, to taste
Method
Prepare the béchamel: melt the butter in a small saucepan over a low heat. Add the flour and whisk until smooth and well combined.
Gradually pour in the milk, whisking continuously to prevent lumps from forming. Season with salt, black pepper and a grating of nutmeg, then cook over a low heat until the béchamel has thickened.
Bring a large pan of salted water to the boil and cook the pasta, draining it 2–3 minutes before the cooking time stated on the packet so that it remains al dente after baking.
Transfer the pasta to a large bowl and add the béchamel and 60g of the grated Grana Padano PDO. Mix well until the pasta is evenly coated.
Prepare the lemon breadcrumbs by combining the breadcrumbs with the grated lemon zest and a teaspoon of extra virgin olive oil. Mix well until evenly flavoured
Transfer the pasta to an ovenproof dish and scatter the lemon breadcrumbs and remaining grated Grana Padano PDO evenly over the top.
Bake in a preheated oven at 200°C for around 15 minutes, then place under the grill for 2–3 minutes until the top is golden and crisp. Leave to rest for a few minutes before serving.
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