Cheese pasta casserole

Ingredients:

• 450 g ziti pasta
• 4 cups of milk
• 90 g unsalted butter
• 6 tbsp. premium flour
• 1 and 1/3 tbsp. grated parmesan
• 1/4 tsp red pepper flakes
• 450 g fresh mozzarella, half cut into 1 cm cubes, the other half into thin slices

Preparation:

1. Preheat oven to 200°C. Grease a 22x32 cm baking pan with vegetable oil.
2. Bring a large pot of water to a boil. Season generously with salt, add the pasta, and cook according to package directions until al dente. Drain and return the pasta to the pot.
3. Pour the milk into a glass measuring cup and microwave in 30-second intervals, stirring, until warm, about 2 minutes.
4. In a large saucepan, melt the butter over medium-high heat. Add the flour and stir until smooth. Continue whisking until the mixture begins to bubble slightly but does not darken, about 1 minute. Gradually pour in the warm milk, whisking constantly.
5. Bring to a boil over high heat, stirring frequently and occasionally running a silicone spatula around the edges of the pan to prevent burning. Once the sauce comes to a boil, reduce the heat and simmer until thickened, 5-6 minutes.
6. Remove from heat. Add 1 cup Parmesan, red pepper flakes, and 2 teaspoons salt. Stir until smooth.
7. Pour the béchamel sauce over the pasta and toss. Stir in the mozzarella cubes. Transfer the pasta to the prepared baking dish. Top with mozzarella slices and sprinkle with the remaining 1/3 cup Parmesan. Bake until golden brown, about 30 minutes. Serve immediately.