back to recipes
Gratinated penne with mortadella
4
30min
Sara Milletti
Baked penne with mortadella is a rich and creamy dish made with pasta, béchamel sauce, mortadella, and parmesan, grilled in the oven for a golden and irresistible result.
320 g penne rigate
160 g mortadella Bologna
200 g béchamel sauce
30 g grated parmesan cheese
salt
black pepper
a knob of butter
Bring a pot of water to a boil, salt it, and cook the penne. Meanwhile, preheat the oven’s grill on high. Cut the mortadella into large pieces, then mix it with the béchamel sauce.
Drain the pasta, then mix it well with the mortadella and béchamel sauce in a bowl. Add salt and pepper to taste.
Transfer the pasta mixture into a buttered baking dish. Sprinkle with grated Parmesan and place under the grill for a few minutes, until the top is golden brown. Serve immediately.
Tagliofresco
According to tradition, the name "Mortadella" comes from the Middle Ages when the mixture was crushed in a mortar. Today, as then, Citterio produces Mortadella Bologna PGI with care and attention, making its quality and aroma unique. Available in three sizes that preserve its just-sliced flavour.
