Oven-Baked Whole-Grain Pasta with Ham and Béchamel Sauce

Pasta Integrale al Forno con Prosciutto e Besciamella

This is a recipe of my book Perfectly Pasta. It is a dish so delicious and so easy to make any time of the year. The béchamel sauce is a delicious white creamy sauce that’s super easy to make with ingredients you already have on hand, and it tastes great.

Preparation time: about 10 minutes
Cooking time: about 1 hour

Serves 5–6

Ingredients:
3 tablespoons butter
3 tablespoons flour
4 cups (1 liter) whole milk
Salt, about 1 teaspoon + 1½ tablespoons
Pepper to taste
Pinch nutmeg
10 cups (2½ liters) water
1 pound (450 grams) whole-grain rigatoni pasta
4 ounces (110 grams) smoked cheese, chopped
1 cup (250 milliliters) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese
4 ounces (110 grams) ham, shredded
6 ounces (170 grams) ham, thinly sliced

Method:
1.        Prepare the béchamel sauce: In a large saucepan, melt the butter over low heat. Add the flour, stir rapidly, and let cook for a few minutes until the mixture is uniform and smooth. Remove from the heat.
2.        Slowly add the milk, stirring constantly until the mixture is smooth. Return to the heat and, stirring constantly, cook on medium-low heat until the sauce thickens. Add 1 teaspoon salt, pepper to taste, and a pinch of nutmeg. Mix well, turn off the heat, and set aside. At this point, taste the sauce and add salt if needed.
3.        Meanwhile, bring the water to a boil in a large pot. Add 1½ tablespoons of salt, add the pasta, and boil it, stirring often. Drain the pasta about 2 minutes before the cooking time suggested on the package and return it to the pot. Add the sauce, smoked cheese, Parmigiano-Reggiano, and shredded ham. Mix well.
4.        Preheat the oven to 390° F (200° C). Line a baking dish with baking paper. Line the top of the baking paper with the ham slices.
5.        Pour the pasta mixture into the baking dish over the ham and use a spatula to distribute it evenly over the surface. Bake for about 30 minutes.
6.        Allow to rest for a while. Flip onto a large serving plate, remove the baking paper, and serve.

Notes:

·         You can use penne or other kinds of Italian pasta in place of the rigatoni.

Oven-baked Fusilli

Fusilli al Forno

Today I have made Fusilli al Forno because my husband will come back from work late in the evening and I needed something easy to prepare ahead of time. Oven baked pasta is as pasta salad,….. easy to prepare, and as diverse as you want it to be. This one is tasty and perfect for a party or a picnic.

Preparation time: about 10 minutes

Cooking time: about 1½ hours

Serves 5–6

Ingredients:

Extra virgin olive oil, about 9 tablespoons
2 garlic cloves, peeled and chopped
½ pound (220 grams) ground beef or veal
14 ounces (400 grams) champignon mushrooms, sliced
Salt, about 2 teaspoons + 1½ tablespoons
½ medium onion, peeled and chopped
3 cans Italian peeled tomatoes, approximately 14 ounces (400 grams) each
11 cups (2¾ liters) water
Pepper to taste
1 pound (450 grams) short fusilli pasta
½ cup (120 milliliters) frozen or fresh peas
¼ pound (110 grams) smoked cheese, chopped
Grated Pecorino Romano cheese, about 1½ cups (370 milliliters)

Method:

1.        Heat 4 tablespoons oil in a large pan. Add the garlic and sauté. Add the meat and let brown a little, then add the mushrooms, cover and let cook until tender. Season with ½ teaspoon of salt.
2.        Meanwhile, heat 5 tablespoons oil in another large pan. Add the onion and sauté gently. Add the tomatoes, 1 cup (250 milliliter) water, 1½ teaspoons salt, and pepper. Stir well and cook about 40 minutes. Then, with an immersion blender, blend the sauce. At this point, taste the sauce and add more salt if needed.
3.        Bring 10 cups (2½ liters) water to a boil in a large pot. Add 1½ tablespoons salt. Add the pasta and boil it, stirring often. Drain the pasta about 2 minutes before the cooking time suggested on the package and return it to the pot. Add most (about ¾) of the tomato sauce and stir well, and then add the peas, smoked cheese and 1 cup (250 milliliters) Pecorino Romano cheese. Gently mix all the ingredients.
4.        Preheat the oven to 430° F (220° C).
5.        Transfer half of the pasta to a baking pan (about 9 x 13 inches or 22.8 x 33 cm) and smooth the surface with a spatula. Add a layer of the meat and mushrooms mixture, and a sprinkle of Pecorino Romano cheese on top. Cover with the remaining pasta and follow with a final layer of tomato sauce and Pecorino Romano.
6.        Bake for 30–40 minutes. Allow to rest at least 30 minutes before serving.