At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 6 servings
• Prep time: 20 minutes
• Cook time: 45 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 6 servings.

• Calories: 570 kcal
• Protein: 23 g
• Carbohydrates: 70 g
• Fat: 22 g
• Sodium: 700 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pasta

Have these measured and ready before you begin.

• 1 pound (454 g) long tubular pasta, such as bucatini or ziti
• 1 1/4 cups (300 ml by volume) grated kaşar (or low-moisture mozzarella or Monterey Jack)
• 1 large egg
• 2 tablespoons plain yogurt

Béchamel Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 liter (about 4 1/4 U.S. cups) milk
• 1 teaspoon fine salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon freshly grated nutmeg

Directions

1. Preheat a convection oven to 400°F (200°C). Boil the pasta in plenty of well-salted water for 10–11 minutes, leaving it slightly firm, then drain.

2. Melt the butter in a separate saucepan, add the flour, and cook over medium heat until the raw flour aroma disappears.

3. Gradually add the milk while whisking constantly. Cook until the béchamel is smooth and thick but pourable, then season with salt, black pepper, and nutmeg and remove from the heat.

4. While the pasta is still moist, mix it with three-quarters of the béchamel and transfer it to a baking dish.

5. Whisk the egg and yogurt into the remaining béchamel and pour it over the pasta, then scatter the kaşar over the top.

6. Bake for about 25 minutes, until browned. Rest at room temperature for 5 minutes, then slice and serve hot.

Sources

1. USDA FoodData Central — April 2026 data release