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Recipes for pasta with bechamel sauce - 6 recipes

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Top rated Pasta with bechamel sauce recipes

By

Cook the broccoli in the steamer basket of your pressure cooker (or on the stove is fine if you don't have a pressu...

  • 1-2 lbs of salmon steaks
  • 2 1/4 lbs fresh or frozen broccoli
  • Precooked lasagna sheets kind Barilla
  • 4 1/4 of skimmed milk
  • 3 tablespoons cornstarch
  • 2 onions
  • 1 tablespoon of sugar
  • 1 cup white wine
  • 1 egg yolk
  • Half lemon juice
  • 1 small bunch of dill
  • 1 teaspoon of ginger powder
  • 2 pinches of nutmeg
  • 3 1/3 tbsp of cream lightened
  • grated Parmesan
  • Salt and pepper
4.4/5 (19 Votes)

By

Prepare the broccoli under running water, by cutting its stem and cooking it briefly: no more than 5 minutes to ste...

  • lasagna noodles
  • 1 large onion
  • 1 small clove of garlic
  • 1 lb ground meat
  • 1 can of small peas carrots
  • One beautiful bouquet of broccoli
  • 1 brick tomato sauce
  • bechamel
  • Salt, pepper, thyme, bay
  • grated cheese
3.8/5 (39 Votes)

By

ROAST PEPPERS Pre-heat oven to broil and place peppers on cookie sheet Broil and watch carefully for skins to go ...

  • Farfalle
  • 3 large Red peppers ensure they are dry after washing
  • 4 tbs. Margarine
  • ½ C. Heavy cream
  • ½ C. Parmigiano-Reggiano cheese
  • 2 Chicken breasts
  • Garlic salt
  • salt
  • pepper
  • BECHAMEL SAUCE
  • 1 C. Milk
  • Pinch Nutmeg
  • 1 tbs. Margarine
  • 1 tbs. Flour
3.9/5 (32 Votes)

By

Cook in a large pot of salted water, the pasta until "al dente"

  • 10 large shell pasta
  • 1 jar of artichoke hearts "antipasti" in oil (6 oz)
  • 1 bunch of basil
  • 1/4 - 1/2 cup of nuts / nut mixture
  • 1/2 cup grated Parmesan cheese
  • 1 cup milk
  • 1 cup vegetable broth
  • 2.5-3 tbsp butter
  • 1/4 cup flour
  • sea ​​salt pepper
3/5 (17 Votes)

By

Saute onion and meat 5 minutes in hot oil

  • 1 onion, chopped
  • 12 oz ground beef
  • 1 tablespoons oil
  • 16 oz Bolognese sauce
  • salt and pepper
  • 1 3/4 tbsp butter
  • 1/4 cup flour
  • 1 1/4 cup milk
  • 8-10 oz sliced ​​mozzarella
  • 6 oz lasagne sheets
  • 1/4 cup Parmesan cheese
2.4/5 (179 Votes)

By

This is the original way my Nana made her Lasagna & even in my dad's restaurant when he had it

  • Bechamel Sauce:
  • 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
  • 1/2 cup all-purpose flour
  • 4 cups whole milk at room temperature
  • Pinch freshly grated nutmeg
  • 1 1/2 cups tomato sauce, recipe follows
  • Salt and white pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound ground chuck beef
  • Salt and pepper
  • 1 1/2 pounds ricotta cheese
  • 3 large eggs
  • 1 pound lasagna sheets, cooked al dente
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 3 cups shredded mozzarella
  • 1/4 cup freshly grated Parmesan
  • Simple Tomato Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
0/5 (0 Votes)

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