This is a delicious, easy, comforting pasta bake that you can prepare ahead. Dried mint adds a refreshing touch; I used medium cheddar, though you can use any melting cheese you like – I love grated halloumi here too. I try to squeeze in vegetables into my pasta bakes and bountiful courgettes work well here; feel free to use other vegetables in hand too.
Serve this delicious pata bake with a refreshing salad. Shepherd’s Salad, Coban Salatasi, from Ozlem’s Turkish Table cookery book, for instance would be a wonderful match served aside. Please kindly note that this pasta bake is not included in my cookery book. Afiyet Olsun.
Baked pasta with courgettes, cheese and béchamel – Kabaklı peynirli fırın makarna
Author: Ozlem Warren
Recipe type: Vegetarian pasta bake
Cuisine: Turkish / Mediterranean
- 2 medium courgettes, grated
- 3 garlic cloves, finely chopped
- 2tbsp olive oil
- 1tsp dried mint
- Sea salt and freshly ground black pepper to taste
- 450g penne (or pasta or your choice)
- 110g grated mild cheddar (to sprinkle on top)
- For the white sauce:
- 480ml warm milk (I prefer whole milk)
- 110g grated medium cheddar
- 45g unsalted butter
- 3tbsp plain flour
- Place grated courgettes in a bowl, sprinkle salt over top and leave to drain for 10 minutes. Then squeeze out the excess moisture, leave a side.
- Pour olive oil in a wide pan, stir in the courgettes and garlic; sauté over medium to high heat for 5-6 minutes. Season with salt and pepper and add dried mint, combine well and set aside to cool.
- Cook the pasta al dente (as suggested on its package), drain, and place on a large mixing bowl. Drizzle a little olive oil and combine so it won’t stick. Set aside.
- Preheat fan oven to 180C/350F.
- Make the white sauce by melting the butter in a medium sized pan, on a low to medium heat. Add the flour and beat well. Slowly add the warm milk whisking continuously to get a smooth consistency and cook for about 3-4 minutes, until the sauce is thickened. Stir in the sautéed courgettes and cheese and combine well. Turn the heat off.
- Combine the sauce with the cooked pasta in the large bowl, mix well. Place and spread the mixture in a 30x25cm baking dish. Sprinkle 110g grated cheese over and bake in the preheated oven for 18 – 20 minutes, until it is golden on top.
- Let it cool for 10 minutes, then slice and serve with a refreshing salad. Shepherd’s Salad, Coban Salatasi, from Ozlem’s Turkish Table cookery book, for instance would be a wonderful match served aside. Please kindly note that this pasta bake is not included in my cookery book. Afiyet Olsun.
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