Eid Baked Penne with Rose Water and Nuts

Name: Eid Baked Penne with Rose Water and Nuts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) penne pasta; 4 tablespoons (57 g) unsalted butter; 2 medium shallots, minced; 3 cloves garlic cloves, minced; 1½ cups (355 ml) heavy cream; ¾ cup (180 ml) whole milk; 2 tablespoons (30 ml) rose water; ½ teaspoon (2½ g) ground cinnamon; ¼ teaspoon (1.2 g) freshly grated nutmeg; kosher salt; freshly ground black pepper; ¾ cup (90 g) walnuts, coarsely chopped; ½ cup (60 g) shelled unsalted pistachios, coarsely chopped; ½ cup (50 g) panko breadcrumbs; 2 tablespoons (28 g) unsalted butter, melted; ½ cup (50 g) grated Parmesan cheese, finely grated; 2 tablespoons (6 g) edible dried rose petals, optional garnish (optional)

From the MyKitchenBank Kitchen

A festive Middle Eastern–inspired baked pasta dish for Eid celebrations. Tender penne is tossed with a silky rose water–infused cream sauce, topped with toasted walnuts and pistachios, warm cinnamon, and a golden breadcrumb crust. Sweet, aromatic, and satisfyingly rich—a dish that honors tradition while delivering comfort in every forkful.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 6 servings (one 9×13-inch baking dish)

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Ingredients

6 servings

1 lb (450 g) penne pasta
4 tablespoons (57 g) unsalted butter
2 medium shallots, minced
3 cloves garlic cloves, minced
1½ cups (355 ml) heavy cream
¾ cup (180 ml) whole milk
2 tablespoons (30 ml) rose water
½ teaspoon (2.5 g) ground cinnamon
¼ teaspoon (1.2 g) freshly grated nutmeg
kosher salt
freshly ground black pepper
¾ cup (90 g) walnuts, coarsely chopped
½ cup (60 g) shelled unsalted pistachios, coarsely chopped
½ cup (50 g) panko breadcrumbs
2 tablespoons (28 g) unsalted butter, melted
½ cup (50 g) grated Parmesan cheese, finely grated
2 tablespoons (6 g) edible dried rose petals, optional garnish (optional)

Equipment (8)

Large pot for pasta (6-quart or larger)
9×13-inch (23×33 cm) baking dish
Large skillet (12-inch / 30 cm)
Small saucepan
Wooden spoon
Whisk
Measuring cups and spoons
Knife and cutting board

Steps

Before you start

Preheat your oven to 375°F (190°C)
Bring a large pot of salted water to a boil for the pasta
Have all ingredients measured and ready before you start cooking

1
Cook the penne
- Bring a large pot of salted water to a rolling boil.
- Add penne and cook according to package directions until just shy of al dente (about 1–2 minutes under the box time).
- Drain in a colander, reserving 1 cup (240 ml) of pasta water, and set aside.
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Ready when: Pasta is tender but still slightly firm at the center
Tip: Slightly undercooking the pasta prevents it from turning mushy after baking.
2
Toast the nutsOven 375°F / 190°C
- While the pasta cooks, spread walnuts and pistachios on a small baking sheet.
- Toast in the preheated 375°F (190°C) oven for 5–7 minutes until fragrant and lightly golden, stirring once halfway through.
- Remove and let cool slightly, then chop coarsely.
- Set aside.
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Ready when: Nuts are fragrant and lightly golden at the edges
Tip: Toasting brings out the nuts' depth—do not skip this step.
3
Build the sauce base
- In a large 12-inch skillet, melt 4 tablespoons (57 g) butter over medium heat.
- Once foaming, add minced shallots and cook, stirring occasionally, for 3–4 minutes until softened and pale golden.
- Add minced garlic and cook for another 30 seconds until fragrant.
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Ready when: Shallots are soft and light golden; garlic is fragrant
Tip: Do not let the garlic brown, or it will taste bitter.
4
Make the cream sauce
- Pour in 1.5 cups (355 ml) heavy cream and 0.75 cup (180 ml) whole milk.
- Stir with a whisk to combine.
- Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken slightly, about 4–5 minutes.
- The sauce should coat the back of a spoon lightly.
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Ready when: Sauce coats the back of a spoon and steams gently
Tip: Keep heat moderate—boiling vigorously can cause the cream to break.
5
Add aromatics and spices
- Remove the skillet from heat.
- Stir in 2 tablespoons (30 ml) rose water, 0.5 teaspoon (2.5 g) ground cinnamon, and 0.25 teaspoon (1.2 g) freshly grated nutmeg.
- Taste and season carefully with kosher salt and freshly ground black pepper.
- The sauce should be fragrant and subtly sweet.
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Ready when: Sauce smells floral and warm; seasonings are fully incorporated
Tip: Rose water is potent—start with 2 tablespoons and add more only if needed. Less is better than too much.
6
Combine pasta and sauce
- Add the drained penne to the sauce in the skillet.
- Toss gently with a wooden spoon until all pasta is evenly coated, adding splashes of reserved pasta water as needed to achieve a creamy, loose consistency.
- The mixture should not be dry but should flow slightly when stirred.
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Ready when: All pasta is coated; mixture flows slightly
Tip: Do not overstir—gentle tossing keeps the pasta intact.
7
Transfer to baking dish
- Pour the sauced pasta into a 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
- Scatter the toasted walnut and pistachio mixture over the top.
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Ready when: Nuts are evenly distributed across the surface
Tip: Reserve a handful of nuts to sprinkle on top after baking for extra crunch.
8
Prepare the topping
- In a small bowl, combine 0.5 cup (50 g) panko breadcrumbs with 0.5 cup (50 g) finely grated Parmesan cheese and 2 tablespoons (28 g) melted butter.
- Toss with a fork until the breadcrumbs are evenly moistened and clumpy.
- Sprinkle this mixture evenly over the pasta.
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Ready when: Breadcrumb mixture is clumpy and evenly distributed
Tip: Moistening the breadcrumbs with melted butter ensures they brown evenly.
9
Bake the pastaOven 375°F / 190°C
- Bake the dish in the preheated 375°F (190°C) oven for 20–25 minutes until the top is golden brown and the filling is bubbling gently at the edges.
- The breadcrumb crust should be crisp and deeply golden.
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Ready when: Top is deep golden brown; filling bubbles gently at the edges
Tip: If the top browns too quickly, cover loosely with foil for the last 5–10 minutes.
10
Rest and serve
- Remove the baking dish from the oven and let it rest for 5–10 minutes.
- This allows the filling to set slightly and makes serving easier.
- Garnish with the optional dried rose petals if using, and serve warm.
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Ready when: Pasta is set but still warm and creamy
Tip: Resting prevents the dish from falling apart when plated.

Good to know

Tips

Rose water is intensely aromatic—start with 2 tablespoons and taste as you go. Too much can make the dish taste like perfume rather than food.
Do not skip toasting the nuts. This step deepens their flavor and ensures they remain crispy in the finished dish.
For a celebration table, arrange the dish on a platter and garnish with a light scattering of edible dried rose petals, toasted pistachios, and a pinch of ground cinnamon for an elegant presentation.
This dish is naturally vegetarian and pairs beautifully with a simple green salad dressed with lemon juice and olive oil.

Make ahead

"The pasta dish can be assembled up to 8 hours ahead: prepare through step 7, cover tightly with plastic wrap, and refrigerate. Bake from cold, adding 5–10 minutes to the baking time. Alternatively, assemble and freeze for up to 1 month; thaw overnight in the refrigerator before baking."

Storage & reheating

"Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 15–20 minutes, covered with foil, until warmed through. Do not microwave, as this can make the sauce grainy. The dish does not freeze well after baking due to the cream sauce."

Substitutions

rose water → 1 tablespoon (15 ml) orange blossom water. Provides a similar floral complexity and is equally traditional in Middle Eastern cooking.
heavy cream → 1.5 cups (355 ml) crème fraîche mixed with 0.5 cup (120 ml) whole milk. Creates a slightly tangier sauce with a similar richness.
walnuts → 0.75 cup (90 g) blanched almonds, coarsely chopped. Almonds offer a milder, slightly sweeter flavor and pair beautifully with rose water.
panko breadcrumbs → 0.5 cup (50 g) crushed amaretti biscuits mixed with 2 tablespoons melted butter. Adds an almond-scented crunch that echoes the Middle Eastern theme.