Long or short, pasta comes in different shapes, each with particular characteristics that make it ideal for different recipes. While spaghetti can be versatile for any sauce, for example, there is short pasta such as campanelle (which translates to “bells” in Italian), an ideal choice for filling with cheese and baking in the oven.
Very close to the classic mac and cheese recipe, this Campanelle au Gratin is the perfect comfort food for a winter evening with family or friends.
If you love onions, here’s a tip to enjoy them deliciously caramelized, softer than those in the oven and crispier: slice them into thin pieces and soak in apple cider vinegar. Let rest for 30 minutes, stirring every once in a while, then sauté in a pan with a pat of melted butter and some sugar for 7-8 minutes.
Buon appetito!
Campanelle au Gratin
Skill Level: Intermediate
Time 1 hour and 40 minutes
Ingredients for 8
For the crumble:
3/4 cup all-purpose flour
3/4 stick unsalted butter
1/2 cup Parmigiano Reggiano, grated
2 tsp. extra-virgin olive oil
For the pasta:
1 qt. milk
1 1/2 lb. pasta, such as campanelle
2 large red onions, thinly sliced
8 oz. Taleggio, cut into 1/2” pieces
1/2 cup cornstarch
sugar
salt – pepper
Method
For the crumble:
- Preheat the oven to 375°F.
- Combine the butter, grated Parmigiano, flour and oil, and mix until homogeneous.
- Line a baking dish with parchment paper and spread the mixture on top.
- Place in the oven and bake for about 15 minutes on the convection setting.
For the pasta:
- Preheat the oven to 250°F. Line a baking tray with parchment paper.
- Slice the onion into thin pieces, season with salt and let rest in a colander for 15 minutes.
- Rinse the onions, dry them and then arrange on the baking tray.
- Sprinkle with 1 tbsp. sugar and bake in the oven for 1 hour.
- Dissolve the cornstarch in 3/4 cup milk.
- In a pot, mix the remaining milk with a pinch of salt and pepper and heat over a low-to-medium flame. Once warm, but before boiling, add the milk and cornstarch mixture, whisk thoroughly and bring to a boil.
- Add the taleggio and let it melt to create a sauce.
- Preheat the oven to 430°F. Bring a pot of salted water to a boil, and cook the campanelle until al dente.
- Drain, then toss in the taleggio cheese sauce.
- Pour the pasta into a baking dish, place in the oven and bake for about10 minutes.
- Remove from the oven and top with the onions and the crumble.
