2. Using too little béchamel or too much seasoning
Béchamel sauce is essential for adding creaminess and binding all the ingredients together. Often, too little is used, risking dry pasta. At the same time, too much sauce or cheese can make the dish heavy. The key is to find the right balance: enough sauce to coat the pasta without overpowering its flavor.
3. Not gratinating properly
A golden crust on the surface is the hallmark of perfect baked pasta. A common mistake is not broiling enough, leaving the dish pale and unappealing. For optimal results, sprinkle with grated Parmesan and breadcrumbs and grill for the last few minutes.
4. Using the wrong pan
Choosing the right pan is more important than you might think. If it’s too large, the pasta will dry out; if it’s too small, it risks leaking out. A medium-sized pan, lightly greased to prevent sticking, is best.
