Bechamel Pasta Tenders Recipe – A Creamy & Crispy Delight!

Bechamel Pasta Tenders Recipe – A Creamy & Crispy Delight!

If you’re looking for a dish that combines creamy, cheesy goodness with a crispy, golden exterior, Bechamel Pasta Tenders are here to satisfy your cravings. These bite-sized delights are perfect for parties, family dinners, or even as a fun snack. With their gooey béchamel and pasta filling encased in a crunchy breadcrumb coating, these tenders are sure to become a favorite. Let’s dive into this easy-to-follow recipe!

---

Why You’ll Love Bechamel Pasta Tenders

1. Creamy Inside, Crispy Outside: The rich béchamel sauce and melty cheese create a velvety center, while the breadcrumb coating adds a satisfying crunch.
2. Versatile Dish: Serve them as appetizers, snacks, or even a main course with a side salad or dipping sauces.
3. Kid-Friendly: These tenders are a hit with kids due to their gooey, cheesy texture and fun shape.
4. Customizable: Add your favorite ingredients like spinach, mushrooms, or cooked chicken to the filling for extra flavor.

---

Ingredients (Serves 4-6)

For the Pasta:

• 200g (about 2 cups) short pasta shapes (penne, rigatoni, or fusilli work well)
• 1 cup cooked and shredded chicken breast (optional, for added protein)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

For the Béchamel Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (warmed)
• ¼ teaspoon ground nutmeg (optional but adds depth)
• Salt and pepper to taste

For Coating:

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups breadcrumbs (panko works best for extra crispiness)
• ½ cup grated Parmesan cheese (mix with breadcrumbs for added flavor)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon dried oregano (optional)

For Frying/Baking:

• Vegetable oil for frying (if frying)
• Olive oil spray (if baking)

---

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (firm to the bite). Drain and set aside.
2. If using chicken, shred it into small pieces and mix it with the cooked pasta.

---

Step 2: Prepare the Béchamel Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously to form a roux. Cook for 1-2 minutes until the mixture turns slightly golden.
3. Gradually pour in the warm milk, whisking constantly to avoid lumps. Continue whisking until the sauce thickens (about 5-7 minutes).
4. Stir in the nutmeg, salt, and pepper. Remove from heat and let it cool slightly.

---

Step 3: Combine the Filling

1. In a large mixing bowl, combine the cooked pasta, béchamel sauce, shredded mozzarella, and grated Parmesan. Mix well until the pasta is evenly coated.
2. Taste and adjust seasoning with additional salt and pepper if needed.
3. Allow the mixture to cool slightly so it’s easier to handle.

---

Step 4: Shape the Tenders

1. Take small portions of the pasta mixture (about 2 tablespoons each) and shape them into oval or finger-like “tenders.”
2. Place the shaped tenders on a plate or tray and chill them in the refrigerator for 20-30 minutes. This helps them firm up for easier handling.

---

Step 5: Coat the Tenders

1. Set up a breading station with three shallow bowls:

• Bowl 1: Flour
• Bowl 2: Beaten eggs
• Bowl 3: Breadcrumbs mixed with Parmesan, garlic powder, and oregano.

1. Roll each tender first in the flour, shaking off any excess.
2. Dip it into the beaten eggs, ensuring it’s fully coated.
3. Finally, coat it generously with the breadcrumb mixture, pressing gently to adhere.

---

Step 6: Cook the Tenders

You have two options for cooking:

Option 1: Baking (Healthier Choice)

1. Preheat your oven to 200°C (400°F).
2. Place the breaded tenders on a baking sheet lined with parchment paper.
3. Lightly spray them with olive oil to encourage browning.
4. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

Option 2: Frying (Crispier Texture)

1. Heat vegetable oil in a deep skillet or fryer to 180°C (350°F).
2. Fry the tenders in batches for 2-3 minutes per side, or until golden brown and crispy.
3. Transfer to a paper towel-lined plate to drain excess oil.

---

Serving Suggestions

• Dipping Sauces: Serve with marinara sauce, garlic aioli, or spicy sriracha mayo for dipping.
• Side Dishes: Pair with a fresh green salad, roasted vegetables, or garlic bread.
• Presentation Tip: Garnish with chopped parsley or grated Parmesan for an elegant touch.

---

Tips for Success

1. Don’t Overfill: Keep the pasta tenders bite-sized for easy handling and even cooking.
2. Chill Thoroughly: Chilling the shaped tenders prevents them from falling apart during breading or cooking.
3. Use Panko Breadcrumbs: They create a lighter, crispier coating compared to regular breadcrumbs.
4. Make Ahead: You can prepare the tenders up to the breading stage and freeze them. Simply bake or fry directly from frozen, adding a few extra minutes to the cooking time.

---

Conclusion: A Crowd-Pleasing Dish

Bechamel Pasta Tenders are the ultimate fusion of creamy and crispy textures, making them irresistible to both kids and adults alike. Whether you bake or fry them, these delightful treats are packed with flavor and perfect for any occasion. Plus, their versatility allows you to experiment with different fillings and seasonings to suit your preferences.

So next time you’re craving something indulgent yet simple to make, whip up a batch of Bechamel Pasta Tenders. Your family and friends will thank you for this creamy, crispy delight! Enjoy!