# Components:
→ Pasta
01 - 400g (14 oz) short pasta (penne, rigatoni, or fusilli)
→ Aromatic Vegetables
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 large yellow onion, precisely diced
05 - 2 celery stalks, precisely diced
06 - 2 medium carrots, precisely diced
07 - 3 garlic cloves, minced
→ Herbs & Seasonings
08 - 1 tbsp fresh sage, finely chopped (or 1½ tsp dried)
09 - 1 tbsp fresh thyme leaves (or 1½ tsp dried)
10 - 1 tbsp fresh parsley, chopped
11 - 1 tsp dried rosemary, crushed
12 - ½ tsp ground black pepper
13 - ½ tsp salt, adjusted to taste
14 - ¼ tsp ground nutmeg
→ Liquids & Binders
15 - 1 cup (240 ml) low-sodium vegetable broth
16 - 1 cup (240 ml) whole milk or half-and-half
17 - 1 large egg, lightly beaten
→ Cheeses & Topping
18 - 1½ cups (150 g) shredded mozzarella cheese
19 - ½ cup (50 g) grated Parmesan cheese
20 - 1½ cups (90 g) day-old bread, cut into small cubes or torn
21 - 2 tbsp unsalted butter, melted
# Directions:
01 - Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch (23x33 cm) baking dish.
02 - Cook the pasta in a large pot of well-salted boiling water until it reaches the al dente stage. Drain thoroughly and set aside.
03 - While the pasta is cooking, melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrots. Sauté until the vegetables are tender, approximately 6–8 minutes.
04 - Stir in the minced garlic, chopped sage, thyme leaves, chopped parsley, crushed rosemary, black pepper, salt, and nutmeg. Cook for an additional 1–2 minutes until the fragrance is released.
05 - Pour in the vegetable broth and bring the mixture to a gentle simmer. Stir in the milk and continue to cook for 3–4 minutes. Remove the skillet from the heat.
06 - In a large mixing bowl, combine the cooked pasta, the sautéed vegetable and liquid mixture, the beaten egg, shredded mozzarella, and half of the grated Parmesan cheese. Gently toss to ensure all components are evenly coated.
07 - Carefully pour the pasta mixture into the prepared baking dish, spreading it evenly.
08 - In a small bowl, toss the bread cubes with the melted butter and the remaining grated Parmesan cheese. Scatter this breadcrumb mixture evenly over the top of the pasta.
09 - Transfer the baking dish to the preheated oven. Bake for 30–35 minutes, or until the surface is golden brown and the filling is bubbling.
10 - Allow the pasta bake to rest for 5–10 minutes before serving. Garnish with additional fresh parsley if desired.
