This delicious Baked Pasta With White Sauce and Red Sauce is truly the best of both worlds: homemade red sauce & white sauce! Easy to make and assemble, this delicious pasta bake is cheesy and comforting, perfect for the Holidays or just because! If you need to wow someone with your pasta skills, this is it!
8 oz(226 g)dried pastaor gluten-free pasta for GF eaters
2tbspall-purpose flouror glutinous rice flour for GF eaters
1 cup(250 g)whole milkroom temperature
8 oz(226 g)shredded mozzarella cheese
1/4 cup(23 g)grated parmesan or pecorino cheese
In a small skillet over medium heat, heat the olive oil until hot. Add in the onion and sauté for 1-2 minutes, then add the garlic and auté until soft and fragrant (about 3-4 minutes). Pour in the tomato sauce, add the basil and season with salt and pepper to taste. Bring to a simmer and simmer uncovered for 1-2 minutes, then turn off the heat and set aside.
Cook the pasta in salted water according to the package instructions. You want the pasta to cook until al dente to prevent it from overcooking in the oven. Drain and toss with a spoonful of your prepared tomato sauce to keep it from sticking and drying out.
Preheat the oven to 350F.
Make the white sauce. In a small saucepan over low heat, melt the butter. Once the butter has melted completely, add in the flour and mix until a thick paste starts forming. Cook the paste for 1-2 minutes or until golden and toasted. Pour in the milk, stir and cook while stirring continuously for 5-6 minutes or the sauce is thick enough to coat the back of a spoon. Turn off the heat and set aside.
Spread a thin layer of tomato sauce in the bottom of a baking dish, add a few spoonfuls of white sauce, add in the pasta, pour the rest of the tomato sauce over the pasta, and top with the remaining white sauce, shredded mozzarella cheese, and parmesan cheese.
Bake for 20-25 minutes or until the cheese has melted completely. Remove from the oven, top with extra fresh basil or red pepper flakes if desired. Serve immediately!
Storing Instructions: store any leftovers covered in the refrigerator for 1-2 days. Reheat in the oven or microwave until fully heated through and hot. If using the oven, you can cover the pasta with some aluminium foil to keep it from browning too much.