Creamy Béchamel Pasta Bake with Mozzarella

Bring a large pot of salted water to a boil. Add the pasta Ditali Rigati and cook according to the package instructions, about 9-10 minutes, or until al dente. Drain and set aside.

Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.

Slowly add the milk, whisking continuously to prevent lumps. Continue to cook and stir until the sauce thickens and becomes smooth, about 5-7 minutes.

Stir in the mozzarella cheese until fully melted and the sauce is creamy. Season with salt and pepper to taste.

Combine Pasta and Sauce:

Add the cooked pasta to the saucepan with the béchamel sauce. Stir until the pasta is fully coated with the creamy sauce.

Bake the Dish (Optional for Extra Crispy Top):

Preheat your oven to 350°F (175°C).

Transfer the creamy pasta mixture into a baking dish and bake for 15-20 minutes, or until the top is slightly golden and bubbly.

Serving and Storage Tips

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