Cellentani with Béchamel Sauce
Cellentani with Béchamel Sauce is a creamy, comforting pasta dish perfect for any occasion. Made with tender spiral pasta and rich béchamel sauce, it's easy to customize with add-ins like cheese, vegetables, or proteins.
Ingredients
- 8 ounces cellentani pasta 225 grams
- 1 tbsp salt for pasta water
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk warmed
- ½ tbsp salt
- ¼ tbsp ground black pepper
- Pinch of ground nutmeg optional
- ½ cup grated Parmesan or Gruyère optional
- 1 cup cooked chicken shrimp, or sautéed mushrooms (optional)
- 1 cup steamed or roasted vegetables optional
Instructions
Cook the Pasta:
- Bring a large pot of water to a rolling boil. Add salt and cellentani pasta.
- Cook according to package instructions (10–12 minutes for al dente).
- Drain the pasta and reserve ½ cup of pasta water for later use.
Make the Béchamel Sauce:
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and whisk continuously for 2–3 minutes until the mixture becomes golden (roux).
- Gradually pour in the warm milk, whisking constantly to avoid lumps.
- Simmer the sauce for 5–7 minutes, stirring frequently, until it thickens to a creamy consistency.
- Season with salt, pepper, and nutmeg (if using). Remove from heat.
Combine Pasta and Sauce:
- Add the cooked cellentani to the béchamel sauce. Toss gently to coat the pasta evenly.
- If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
Optional Add-Ins:
- Mix in grated cheese, cooked proteins, or vegetables for additional flavor and texture.
- Serve and Enjoy:
- Transfer to serving bowls, garnish with extra Parmesan or fresh herbs if desired, and serve immediately.
Notes
- Make It Ahead: Prepare the béchamel sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of milk to restore its creamy texture.
- Adjusting Consistency: If the sauce thickens too much during cooking, add a little reserved pasta water or warm milk to thin it out.
- Cheese Choices: For a richer flavor, mix in a combination of cheeses like Parmesan, Gruyère, or sharp cheddar.
- Gluten-Free Tip: Use gluten-free flour for the béchamel and swap cellentani for your favorite gluten-free pasta.
- Vegetarian Option: Skip the protein add-ins and load up on vegetables like spinach, mushrooms, or roasted red peppers for a vegetarian-friendly version.
- Baking Tip: For a crispy, golden topping, sprinkle the pasta with breadcrumbs and grated cheese before baking in the oven.