I Made Stanley Tucci's 6-Ingredient Pasta Casserole and It's Pur

Name: I Made Stanley Tucci's 6-Ingredient Pasta Casserole and It's Pur
Cuisine: European, Italian, Mediterranean
Ingredients: ⓘ; 5 ounces pancetta, diced; 1 small yellow onion, minced; 4-6 cloves of garlic, minced; 1 cup frozen peas, thawed and drained; 8-10 ounces leftover farfalle pasta, cooked al dente and drained; 1 cup leftover bechamel sauce (or a jar of creamy sauce); 3 tablespoons butter, cut into small cubes; 1/2 cup Parmesan cheese, grated

4 steps

Updated at: Tue, 28 Nov 2023 16:54:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2447.7 kcal (122%)

Total Fat130 g (186%)

Carbs227.5 g (88%)

Sugars26.5 g (29%)

Protein91.4 g (183%)

Sodium4318.5 mg (216%)

Fiber15.3 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 clovesgarlic

8 ouncesfarfalle pasta

leftover, cooked al dente and drained

1 cupbechamel sauce

leftover, or a jar of creamy sauce

3 tablespoonsbutter

cut into small cubes

½ cupparmesan cheese grated

Instructions

Step 1

Preheat oven to 350°F.

Step 2

In a large skillet over medium heat, combine the pancetta and onions and saute until the pancetta is crisp and the onions have softened. Add the garlic and cook for 30-60 seconds until fragrant, then remove the skillet from the heat.

Step 3

Lightly grease a medium casserole dish with olive oil, then toss in the cooked pasta, peas, pancetta-onion mixture and bechamel sauce. Stir until the pasta is evenly coated in the sauce and the pancetta and peas are evenly distributed.

Step 4

Top the casserole with Parmesan cheese and scatter the butter pieces over the top. Bake for 15-20 minutes until the casserole is bubbling and golden on top. Remove, let stand for 5 minutes, and then serve hot—preferably at 10 a.m. like Stanley Tucci, beside a cappuccino. Enjoy!