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Tortiglioni au gratin

Name: Tortiglioni au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 oz Barilla Tortiglioni or Mixed Short Dry Pasta (Great for Using Leftover Packs); 7 oz Fennel; 3.5 oz Carrots; 1 Red pepper; 1 Spring Onion; 1.8 oz Diced pancetta; 17 oz Béchamel Sauce; 2 tbsp Extra Virgin Olive Oil; 1 oz Parmigiano Reggiano Cheese, Grated

30 minutes

Tortiglioni baked with fennel, carrot, pancetta, and béchamel—easy to prepare and perfect for a warm, flavorful meal with a golden, cheesy top.

Ingredients

4 servings

10 ozBarilla Tortiglioni or Mixed Short Dry Pasta (Great for Using Leftover Packs)

7 ozFennel

3.5 ozCarrots

1Red pepper

1Spring Onion

1.8 ozDiced pancetta

17 ozBéchamel Sauce

2 tbspExtra Virgin Olive Oil

1 ozParmigiano Reggiano Cheese, Grated

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Dice the vegetables and sauté in a pan with a ribbon of oil and diced Pancetta, add a pinch of salt.

Step 2

In the meanwhile, boil the pasta and drain when al dente. Mix the pasta with the boiled vegetables and blend in with the béchamel sauce.

Step 3

Place the pasta dressed inside cocottes for individual servings, sprinkle with Parmigiano Reggiano grated and bake au gratin in the oven until the surface turns golden and crunchy.