Inside the Rustic Kitchen · by Emily★ 5.0 (10)
Pasta al Forno
NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 29%
CARBS 77G64% OF CAL
6G FIBER12G SUGAR59G OTHER
FAT 14G25% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked penne pasta with tomato sauce and creamy cheese sauce, topped with breadcrumbs and baked until golden. A comforting Italian baked pasta dish.
mainitalianpastacasserole🍲 stockpot🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups penne pasta (or any short pasta shape (14 oz/400g))
- 1/2 tbsp olive oil (plus a drizzle for topping)
- 1 clove garlic (finely chopped)
- 1 tbsp fresh basil (chopped)
- 1 tsp oregano (dried)
- 1 tsp fennel seeds
- 4 cups passata rustica (chunky pureed tomatoes (can also use smooth passata) (1.7 lbs/800g))
- 4 tbsp butter ((50g))
- 1/3 cup plain flour ((40g))
- 1 and 2/3 cups whole milk ((400ml))
- 1/2 cup Taleggio cheese (cut into cubes (100g))
- 1/2 teaspoon nutmeg
- Salt and pepper (to season)
- 1 cup panko breadcrumbs ((30g))
- 1/2 tbsp parmesan (freshly grated)
At a glance
PER SERVING · TIME 50M
CAL 24%·PRO 29%
CARBS 77G64% OF CAL
6G FIBER12G SUGAR59G OTHER
FAT 14G25% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 373mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 227mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 373MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.