Wednesday, January 12, 2011
Baked Pasta (Fırında Peynirli Makarna)
Here is a comforting recipe...
For the Sauce:
3 cups grated kaseri (similar to keskeval cheese)
2 ¼ cups milk
3 cloves of garlic (chopped finely)
3 tbsp flour
1 tbsp olive oil
1 tbsp dried parsley
½ tsp red pepper flakes
¼ tsp ground black pepper
½ tbsp salt
For Boiling the Pasta:
1 box Penne Rigate pasta (the pasta that is shaped like a cylinder and cut diagonally)
1 tsp oil
1 tsp salt
In a large pot, boil water. Add pasta to boiling water and follow cooking directions. Usually this kind of pasta requires about 12-13 minutes. Add a little of oil and a pinch of salt so that the pasta does not stick together while cooking.
In the mean time, heat olive oil on medium heat, in a deep pan. Add garlic and sauté for about 2 minutes. Add the milk, parsley, salt, black pepper, red pepper flakes prior to adding flour. Stir the ingredients for a minute and add flour. Stir constantly so that the flour does not produce lumps. Keep stirring until the sauce thickens slightly.
Preheat oven to 350º F. Once the pasta is cooked, drain and spread in a Pyrex dish. Pour the white sauce over the pasta and mix. Sprinkle the cheese on top and place on the middle rack of the oven. Bake for 20 minutes or until the top of the pasta starts to take a brownish color.