Baked Pasta alla Boscaiola

Method

1. Start with the soffritto: a drizzle of oil, then onion, carrot, and celery, and let them brown for a few minutes.
2. Add the cooked ham and sauté for 2-3 minutes.
3. Slice the champignon mushrooms, add them to the pan along with the peas (no need to thaw).
4. Deglaze with white wine, season with salt, and let it soften for 6-7 minutes. If the sauce dries out, add a little water.
5. Cook the pasta al dente.
6. Drain the pasta, add the sauce and béchamel, and mix.
7. Assemble the pasta: a first layer in the baking dish, then Sottilette cheese slices, cover with the rest of the pasta.
8. Add grated cheese on top.
9. Bake at 220°C for 10 minutes in a fan oven.
10. After baking, add more Sottilette cheese slices.