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Nocciole Baked Pasta with Béchamel

Cooking Time: 60 minutes
Serves

INGREDIENTS

  • 1 Pack Nocciole Pasta
  • 1 Cube Chicken Broth
  • 3 C Milk
  • 2 C Mozzarella Cheese
  • 2 tbsp Olive Oil
  • 1 Onions, chopped
  • 1 Green pepper, chopped
  • 2 cloves Garlic, mashed
  • 2 Chicken breast fillet cut into small cubes
  • 1/2 C Peas, frozen
  • 1 C Coriander, fresh and chopped
  • 1 Can Tomatoes, chopped
  • 1/2 C Water
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 5 tbsp Butter

Directions

  • 2.
    Boil the pasta as instructed on the package, wash with cold water and drain and set aside.
  • 3.
    Preheat oven to 175 degrees.
  • 4.
    Heat olive oil in a large frying pan over medium heat.
  • 5.
    Add the onion, green pepper, garlic and stir for 5 minutes.
  • 6.
    Add the chicken and stir for 10 minutes until the chicken is cooked.
  • 7.
    Add the peas, chopped coriander, chopped tomatoes, salt, water and black pepper, bring to a boil, then reduce the heat and leave for 15 minutes until the ingredients are combined.
  • 8.
    To prepare the béchamel: Melt the butter in a saucepan over medium heat.
  • 9.
    Add the chicken stock cube and stir for 2 minutes.
  • 10.
    Add flour and stir until melted and toasted with butter.
  • 11.
    Add the milk while stirring until the mixture is creamy and thick.
  • 12.
    Mix boiled pasta with half the amount of béchamel.
  • 13.
    Put half of the pasta and béchamel in the oven dish.
  • 14.
    Spread half of the chicken mixture and half of the grated mozzarella cheese on top.
  • 15.
    Add the rest of the pasta over the chicken layer and mozzarella and then spread the rest of the chicken mixture over it.
  • 16.
    Spread the rest of mozzarella cheese on top.
  • 17.
    Insert the dish into the oven for 30 minutes and then add it from the oven and leave to cool for a while

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