Baked Penne with Artichokes and Smoked Scamorza

Pasta al Forno with Artichokes and Smoked Scamorza

This Pasta al Forno with Artichokes and Smoked Scamorza is a comforting Italian classic, perfect for cozy dinners or festive occasions. The creamy, velvety béchamel sauce combined with the earthy taste of artichokes and the rich flavor of smoked scamorza cheese creates a harmonious and indulgent dish that will leave you craving more.

Serves: 4 | Category: Main Courses

Ingredients

Instructions

1. Prep the Artichokes:
   Start by cleaning the artichokes. Remove the tough outer leaves, cut off the tops, and slice them in half. Use a spoon to scoop out the fuzzy choke. Place the prepared artichokes in a bowl of water with a splash of lemon juice to prevent browning.

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2. Cook the Artichokes:
   In a large pan, heat a generous drizzle of olive oil over medium heat. Add the garlic clove, peeled, and sauté until fragrant. Then, add the prepared artichokes, season with a pinch of salt, and sauté gently for about 10 minutes until they soften and begin to turn golden. Once cooked, remove the garlic and set the artichokes aside.

3. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the gluten-free penne rigate according to the package instructions, but reduce the cooking time by 3 minutes to keep the pasta al dente. Drain the pasta and set aside, reserving a little of the pasta water for later.

4. Prepare the Béchamel Sauce (Gluten-Free):
   In a separate saucepan, heat the milk over medium heat until it just begins to warm up. In another pan, melt the butter until fully melted. Add the rice flour to the butter and stir to create a smooth paste (this is called a “roux”). Gradually add the warm milk to the roux, whisking constantly to avoid lumps. Continue to stir until the mixture thickens into a smooth, creamy sauce. Once thickened, remove from the heat and grate a little nutmeg into the sauce for added flavor.

5. Assemble the Dish:
   In a large mixing bowl, combine the drained pasta with a few generous spoonfuls of the béchamel sauce. Stir in about two tablespoons of sautéed artichokes and half of the diced smoked scamorza cheese. Mix in half of the grated Parmigiano Reggiano cheese, and season with salt and black pepper to taste.

6. Layer the Pasta al Forno:
   Preheat your oven to 180°C (350°F). Grease a baking dish with a little olive oil or butter, and start layering the pasta mixture. Begin with a layer of the pasta-artichoke mixture, followed by a sprinkle of scamorza and Parmigiano. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.

7. Bake:
   Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling. If desired, you can broil for a few minutes at the end to get a crispy top.

8. Serve:
   Once baked, remove the pasta al forno from the oven and let it cool slightly before serving. Garnish with a sprinkle of freshly ground black pepper and enjoy the creamy, cheesy goodness!

Tips & Variations:

• Gluten-Free Option: This recipe uses gluten-free penne and rice flour for the béchamel, making it suitable for those with gluten sensitivities. Ensure your other ingredients, like the cheese, are also certified gluten-free.
• Vegan Option: For a vegan version, replace the milk with a plant-based alternative (such as almond or oat milk) and swap the butter and cheese for vegan-friendly options.
• Artichoke Prep: If you have trouble finding fresh artichokes, you can use frozen or jarred artichokes as a quick alternative.

Nutritional Information (per serving)

This Pasta al Forno with Artichokes and Smoked Scamorza is an ideal dish to make for your next family dinner or as a hearty meal for special gatherings. The combination of artichokes, creamy béchamel, and smoky cheese makes it a truly irresistible choice for pasta lovers. Enjoy!