Presto Pasta Nights hits double digits this week and as you all should know by now it's hosted by Ruth from Once Upon A Feast. If you love pasta do check out the recaps that appear every Friday night, there's always a plethora of pasta delights on show.
The pasta I've chosen to use this week is called Succhietto and it's probably one of the more unusual shapes
It's a short pasta but the curl gives it an "interesting twist" - if you are tired of macaroni then perhaps you should give this a try.
I'm going to use this pasta in what is a very quick yet hearty dish perfect for the cooler weather we are finally getting. I'm teaming it with the pepperonata, then smothering it in a béchamel sauce before being baked in the oven.
For those places that are warming up, just toss your pasta through the hot Peperonata along with a generous sprinkling of Parmigiano-Reggiano for a flavoursome and quick meal.
Baked Succhietto with Peperonata
succhietto pasta or substitute another short pasta
Peperonata (recipe here)
Béchamel sauce (recipe here)
freshly grated Parmigiano-Reggiano
There aren't really any quantities here because it's best made to suit your own taste.
Once the pasta has cooked toss it through a generous amount of peperonata. If your peperonata is cold, that is fine as it will heat when the dish is baked.
Place the pasta into a large or individual sized baking dish. I like to rip the bocconcini and plant them amongst the pasta to add a little surprise when you are eating it. Then pour over with the béchamel sauce and a little grated Parmigiano-Reggiano.
Bake in a 170°C/340°F oven until heated through - the time will depend on the size of your dish.
Remove, sprinkle a little extra Parmigiano over the top and serve immediately.
Tagged with Pasta