Tortiglioni au gratin
Tortiglioni au gratin
30 minutes total
Tortiglioni baked with fennel, carrot, pancetta, and béchamel—easy to prepare and perfect for a warm, flavorful meal with a golden, cheesy top.
Ingredients
Serves 4
| 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 |
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.