Italian
Pasta with Ham and Peas
by Chef in Camicia · 306K subscribers on YouTube
A quick and delicious pasta bake with ham and peas, perfect for students. Uses a homemade béchamel sauce and is baked until golden and crispy.
- Cook
- 10 min
Ingredients
12 items- 500 gPasta (Mezzi Paccheri)or any short pasta
- 50 gButterfor the béchamel
- 50 gFlourfor the béchamel
- 500 mlMilkfor the béchamel
- Piselli in Scatolacanned peas, quantity to taste
- Prosciutto Cotto a Cubetticubed cooked ham, quantity to taste
- 1 pcsMozzarellanon-bufala mozzarella
- Parmigiano Reggianograted, to taste; or Grana Padano
- Saltto taste
- Pepper(optional) — to taste
- Nutmeg(optional) — to taste
- Olive Oilfor drizzling before baking
Method
- Prepare the béchamel sauce: melt 50g butter in a pan, add 50g flour and stir to combine. Gradually pour in 500ml milk, stirring constantly to avoid lumps. Cook until thickened. Season with salt, pepper, and nutmeg to taste.
- Cook 500g of mezzi paccheri pasta in salted boiling water until al dente. Drain.
- In a large bowl, combine the cooked pasta, canned peas, cubed cooked ham, and the béchamel sauce. Mix well.
- Transfer the mixture to a baking dish. Tear one mozzarella (non-bufala) into pieces and scatter over the top. Sprinkle with grated Parmesan. Drizzle with olive oil.
- Bake in a preheated oven at 200°C under the grill for about 10 minutes, until golden and bubbly.
- Finish with a sprinkle of black pepper and extra Parmesan if desired. Serve directly from the dish.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
