White Baked Pasta

Name: White Baked Pasta
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Fusilli pasta 11.3 oz; Zucchini 1.5 lbs; Prosciutto cotto in a single slice 7.1 oz; Peas 1 ½ cup; Parmigiano Reggiano PDO cheese to grate 1 oz; Garlic 1 clove; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Whole milk 2 cups; Cow's milk ricotta cheese 1 ½ cup; Type 00 flour 0.4 cup; Butter 3 ½ tbsp; Nutmeg to taste; Fine salt to taste

900

Calories per serving

Energy Kcal 900
Carbohydrates g 92.9
of which sugars g 15.32
Protein g 38.4
Fats g 41.6
of which saturated fat g 19.7
Fiber g 6.2
Cholesterol mg 124
Sodium mg 7902

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 4 persone
Cost: Low

PRESENTATION

Baked pasta is one of the typical Sunday dishes, a tasty and substantial pasta that everyone in the family loves.
Every house has its own recipe with its variations, vegetarian and non-vegetarian, and after the one with spinach, the one with eggplants, and the one with broccoli and bacon, we want to offer you another version without tomato but equally delicious: white baked pasta.
Fusilli, flavored with seasoning made from zucchinis, peas, and diced cooked ham, are complemented by a creamy béchamel with a special taste thanks to the addition of cow's milk ricotta.
An original recipe to bring a tasty alternative to the classic baked pasta to your table and surprise your family and friends with always new ideas!

Discover also these variants of white baked pasta:

Baked Pasta with Mushrooms and Sausage
Baked Pasta with Cauliflower and Sausage
Baked Pasta with Feta and Spinach

INGREDIENTS

900

Calories per serving

Fusilli pasta 11.3 oz (320 g)

Zucchini 1.5 lbs (280 g)

Prosciutto cotto 7.1 oz (200 g) - in a single slice

Peas 1 ½ cup (200 g)

Parmigiano Reggiano PDO cheese 1 oz (30 g) - to grate

Garlic 1 clove

Extra virgin olive oil 2 tbsp (30 g)

Fine salt to taste

Black pepper to taste

for the béchamel: Whole milk 2 cups (500 g); Cow's milk ricotta cheese 1 ½ cup (330 g); Type 00 flour 0.4 cup (50 g); Butter 3 ½ tbsp (50 g); Nutmeg to taste; Fine salt to taste

Preparation

How to prepare White Baked Pasta

To make white baked pasta, start with the béchamel: heat the milk in a saucepan 1 and flavor it with grated nutmeg 2. Meanwhile, melt the butter over low heat in another saucepan 3.

When the butter is melted, add the flour all at once 4 and continuously stir with a whisk for 1-2 minutes 5. Now that the roux is ready, pour the warm milk in 2-3 batches while stirring 6.

Cook, continuing to stir until the sauce has reached the right smooth and creamy consistency 7; season with salt. Incorporate the ricotta 8 and stir to blend it evenly 9. Transfer the béchamel to a bowl and cover with plastic wrap in contact to let it cool.

Prepare the seasoning: cut the ham into about 1/2-inch cubes 10 and then the zucchinis into half-moons 11. Heat the oil in a pan, add the garlic with the germ removed, and remove it once golden 12.

Add the zucchinis first 13 and then the peas 14. Sauté for a couple of minutes and finally add the diced cooked ham 15. Season with salt and pepper and cook for about ten minutes; the vegetables should remain nice and crunchy.

In the meantime, bring a large pot of water to a boil. Once boiling, add salt and pour in the pasta 16. Drain it al dente 17 and transfer it to the pan with the seasoning 18.

Briefly toss to flavor everything 19. Stir the béchamel and pour it into the pan with the heat off 20, mixing well 21.

Transfer the pasta to a baking dish about 10 inches in diameter 22, level it, and sprinkle the surface with grated Parmigiano cheese 23. At this point, gratin in a preheated oven at 450°F in grill mode for about 6-8 minutes. Enjoy your white baked pasta hot or warm 24!