White Baked Pasta

Method

1. Start by preparing the bechamel. In a small pot, heat the milk with a pinch of nutmeg, and keep warm.
2. In another pot, melt the butter over low heat. Once melted, add the flour and stir continuously to avoid lumps.
3. Cook the roux until it turns a light golden color, then add the hot milk in a steady stream, whisking constantly to prevent lumps.
4. Cook over low heat, stirring until the sauce thickens and comes to a boil. Remove from heat and season with salt.
5. Add the ricotta to the hot bechamel and mix vigorously until fully incorporated. Transfer to a bowl, cover with plastic wrap, and let cool at room temperature.
6. Meanwhile, prepare the vegetable and ham mixture. Trim the zucchini, cut off the ends, slice them in half lengthwise, then cut into half-moons about 3-4 mm thick.
7. Peel a clove of garlic, cut it in half, and remove the inner germ.
8. In a pan, heat a drizzle of olive oil and add the garlic. Let it sizzle until fragrant, then remove the garlic.
9. Add the sliced zucchini and peas to the hot oil. Sauté for a couple of minutes.
10. Add the cubed cooked ham, season with salt and pepper, and cook for about ten minutes, stirring occasionally.
11. While the vegetables cook, bring a large pot of salted water to a boil and cook the pasta until al dente.
12. Drain the pasta and add it to the pan with the vegetables. Toss to combine.
13. Add the cooled bechamel to the pasta and vegetables and mix well to evenly coat everything.
14. Transfer the mixture to a 25 cm baking dish. Level the surface and sprinkle generously with grated Parmesan.
15. Bake in a preheated oven at 240°C on the highest rack for 6-8 minutes, until golden and bubbly.
16. Serve hot, with a generous portion.