Vegetarian Pasta au Gratin

Baked Vegetarian Pasta au Gratin is one of the most popular dishes for Sunday family gatherings in Italy, second only to lasagna. It is rich and flavorful and can be made with a wide range of ingredients. Variations include the addition of prosciutto or a tomato-based version with meatballs and boiled eggs. In our recipe we make a vegetarian version that uses plenty of cheese, mushrooms, and a béchamel sauce. It can be assembled the day before and baked in the oven just before your lunch. It’s appropriate both for holiday dinners and for more casual meals, and everyone loves it.

What is Pasta au Gratin?

If you know of potatoes au gratin, Pasta au Gratin is not that far off. Au gratin here simply means sprinkling on breadcrumbs and grated cheese, and broiling it in the oven until the dish is creamy, crispy, and cheesy all at once. You really want to let the cheese brown on top while baking in the oven. It’s what adds that interesting textural component and gives you an irresistible cheese pull.

A hollow pasta like penne or rigatoni works best for this traditional dish. Why? They allow the flavors of béchamel sauce and Italian cheeses to penetrate deeply into the pasta.

Vegetarian Pasta au Gratin

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• Author: Sara Ghedina
• Yield: 6 Servings 1x

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Description

We promise you the more cheese the better for this recipe.

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Ingredients

Scale 1x2x3x

For the pasta: 

• 1 lb dried pasta such as penne or rigatoni
• 1/2 lb fresh mozzarella (approx.), cut in cubes
• 1/2 lb smoked scamorza (approx.), cut in cubes
• 1 lb champignon or button mushrooms
• 2 –3 tbsp extra virgin olive oil
• 2 garlic cloves
• 2 tbsp minced fresh parsley
• 2–3 tbsp butter
• 3–4 tbsp grated Parmesan cheese
• Salt and pepper to taste

For the béchamel sauce:

• 3 and 1/3 cup whole milk
• 6 tbsp butter
• 2/3 cup all-purpose flour
• 1/4 tsp nutmeg
• Salt and pepper to taste

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Instructions

1. First, make the béchamel sauce. Melt the butter in a large saucepan over low heat.
2. Sift the flour and add it to the butter, mixing it with a wooden spoon until you get a thick and smooth paste (roux). Let the mixture cook for 1 minute, stirring frequently to prevent it from sticking to the pan and burning.
3. Meanwhile, heat the milk in a different pot without bringing it to boil. It should be lukewarm.
4. Take the roux off the heat and add the milk, whisking vigorously to break any lumps.
5. Place the béchamel back on the stove. Season with nutmeg, salt, and pepper and cook it for about 6 or 7 minutes, stirring frequently, until you get the right consistency. Set aside.
6. Clean the mushrooms and slice the ends off the stems.
7. Slice the cleaned mushrooms.
8. Heat the olive oil in a pan, add the garlic cloves, and lightly crush them with a spoon to release their flavor. Cook for 2 minutes.
9. Add the sliced mushrooms, season with salt and pepper, and sauté until tender and the liquid they release cooks away. About 10 minutes.
10. Remove the garlic cloves and add minced parsley, stir to combine. Remove from the heat.
11. Meanwhile, cook pasta in salted boiling water, but keep it very al dente, about 3 or 4 minutes less than the recommended cooking time. Drain and mix it with the sautéed mushrooms and half of the béchamel sauce.
12. Grease an oven-safe baking dish with 1 tbsp butter, cover the bottom with a thin layer of béchamel sauce, add half of the cooked pasta, distribute half of the cheeses on top and cover with another thin layer of béchamel sauce. Repeat.
13. Scatter 2 tbsp butter on top and generously sprinkle with Parmesan cheese.
14. Bake in the oven at 375° for 30 minutes, until the surface turns golden brown. Let rest for few minutes before serving.

Recipe, Story, Styling, and Photography by Sara Ghedina

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