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Baked pasta with tallegio & zucchini


  • Preheat oven to 200°C.
  • To make the mornay sauce, melt the butter in a heavy-bottomed pot and add the flour. Mix well and gently cook for 4-5 mins. Add the hot milk all at once and whisk well. Then cook over a moderate heat for 10 mins, until reasonably thick, adding more milk if needed. Mix in the cheese and seasonings to taste (and a little cream, if you like).
  • At the same time, cook the pasta in plenty of boiling water until almost ready. Drain well and mix into the mornay sauce with the semi-dried tomatoes and parsley.
  • While the pasta is cooking, cook the zucchini on a lightly oiled ridged grill.
  • Then layer the tomato sauce, zucchini, seasonings and pasta in a baking dish, finishing with a layer of tallegio. Cook in the oven for about 15-20 mins until golden and bubbling.
  • Serve with a simple green salad on the side.


  • 4 tbsp butter
  • 4 tbsp plain flour
  • 2-3 cups hot milk
  • grated tasty cheese
  • sea salt & freshly ground pepper
  • cream (optional)
  • 400 gm lampare pasta (or penne)
  • ½ cup semi-dried tomatoes, roughly chopped
  • 2 tbsp chopped fresh parsley
  • 3-4 zucchinis, finely sliced lengthways
  • olive oil spray
  • tomato-based pasta sauce
  • finely sliced tallegio cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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