Stanley Tucci’s Pasta Casserole
Recipes Italian Main Dish Pasta Quick and Easy
Description
This pasta casserole is magic. It's a delicious way to use leftovers if you have them or just start fresh.
Ingredients
oz. pancetta or bacon, diced
1 small yellow onion, minced
4-6 garlic cloves, minced
1 c. frozen peas, thawed and drained
8-10 oz. farfalle pasta, cooked al dente, drained
1 c. bechamel sauce (or a jar of creamy sauce)
3 T. butter, cut into small cubes
1/2 c. Parmesan cheese, grated
Directions
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Preheat oven to 350 degrees F.
Cook the farfalle pasta until al dente according to package directions. Drain. Set aside.
In a large skillet over medium heat, combine the pancetta and onions; saute until pancetta is crisp and onions have softened. Add garlic; cook 30-60 seconds until fragrant; remove the skillet from the heat.
While the pasta is cooking, lightly grease a medium size casserole dish with olive oil. Add the cooked pasta, peas, pancetta-onion mixture and bechamel sauce; stir until the pasta is evenly coated in the sauce and the pancetta and peas are evenly distributed.
Top with Parmesan cheese. Evenly distribute the butter over the top.
Bake for 15-20 minutes until the casserole is bubbling and golden on top.
Remove from the oven; let stand 5 minutes.
Serve hot.
4-6 servings.