Baked Cordelle Pasta with Sun-dried Tomato Béchamel Sauce

Baked Cordelle Pasta with Sun-dried Tomato Béchamel Sauce

To say baked pasta is a crowd pleaser, is an understatement. Warm gooey cheese, rich tomato sauce, and al dente noodles offer all of the warm cozy vibes necessary to make it through these long winter months, or as a comfort kind of "mac n cheese" anytime of the year. This recipe, featuring our Sun-dried Tomato Bruschetta Spread, has ample depth from the combination of sun-dried tomatoes and capers. Mixed with bechamel, this heart-warming casserole is the perfect meal for friends, family, and easy entertaining for a crowd.



2 cups whole milk
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cup plus 4 tablespoons Parmesan Cheese
1 teaspoon kosher salt
pinch of nutmeg
1 pound Bella Cucina Cordelle Pasta 
1 jar Bella Cucina Bruschetta Spread 
1 Jar Piccolo Tomato Antipasti
8 oz fresh mozzarella cut into 1/4 inch cubes
freshly cracked pepper to taste


In small saucepan, heat the milk just until warm. In a medium saucepan, melt butter over medium heat until foamy. Add the flour and whisk until the lumps disappear, continuing to cook for 4 minutes. Slowly add the milk and cook an additional 5-7 minutes, whisking until the mixture thickens. Add 1 cup Parmigiano-Reggiano cheese, salt and nutmeg.

In 4 quarts of boiling salted water cook pasta until al dente. Drain. Mix the Bruschetta Spread, Piccolo tomatoes and béchamel to the pasta. Add the mozzarella and 1 cup Parmigiano-Reggiano cheese. Turn out into an oiled, 2 quart oven-proof casserole dish and top with the remaining 4 tablespoons of cheese. Bake in a 350 degree oven for 40-45 minutes or until the pasta is brown and bubbly around the edges.

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