Thia is a great dish. Comfort food all the way. Try using your favorite veggies. The origional recipe called for broccoli so that is what I've posted but I have used escarole, broccoli rabe, spinach and radicchio with good results in the past.
My Private Note
Units: US | Metric
- 709.77 ml bechamel sauce
- 453.59 g penne pasta
- 1 head broccoli floret, cut into bite size pieces
- 236.59 ml pancetta or 236.59 ml prosciutto or 236.59 ml ham or 236.59 ml bacon
- 236.59 ml gruviera cheese or 236.59 ml gruyere cheese, grated
- 236.59 ml swiss cheese, grated
- 85.04 g parmesan cheese, grated
- 118.29 ml Italian seasoned breadcrumbs
- 29.58 ml olive oil
- 1Blanch the broccoli until crisp-tender, drain well.
- 2If using pancetta or bacon fry in a pan until cooked through. Prosciutto is ready to use as is, cook the ham if it is raw.
- 3Heat bechamel over low heat. Add the swiss and gruyere. Stir until melted. Fold in meat and broccoli.
- 4Cook pasta according to package directions but under cook by 3 minutes, drain.
- 5Place pasta in a buttered baking dish. Pour over béchamel cheese sauce and mix well.
- 6Mix together the parmesan, bread crumbs and oil and sprinkle over the top of the casserole.
- 7Bake at 400 until bubbly. You may wish to stick it under the broiler to brown a little.
- 8Let sit a few minutes before serving.
Browse Our Top Pasta, Rice and Grains Recipes
You Might Also Like...View All Pasta, Rice and Grains Recipes
Nutritional Facts for Pasta Al Forno Bianco
Serving Size: 1 (144 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 854.6
- Calories from Fat 307
- Total Fat 34.2 g
- Saturated Fat 16.1 g
- Cholesterol 80.0 mg
- Sodium 755.2 mg
- Total Carbohydrate 103.0 g
- Dietary Fiber 13.2 g
- Sugars 1.5 g
- Protein 35.9 g
The following items or measurements are not included: