Pasta al Forno con Besciamella
A rich baked pasta with creamy bechamel, mushrooms and ham — northern Italian comfort food at its finest.
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
medium
Cuisine
Italian
Ingredients
400grigatoni
200gcooked ham, diced
300gmushrooms, sliced
150gfrozen peas
500mlbechamel sauce
150gparmesan, grated
100gfresh mozzarella, sliced
2 tbspbutter
Instructions
1
Cook pasta until very al dente — it will cook more in the oven.
2
Sauté mushrooms in butter until golden, add peas and ham.
3
Mix pasta with bechamel, mushroom mixture and half the parmesan.
4
Transfer to a buttered baking dish.
5
Top with mozzarella and remaining parmesan.
6
Bake at 180C for 25 minutes until golden and bubbling.
7
Rest 10 minutes before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
560
Protein
42g
Fat
25.1g
Carbs
41.9g
Fiber
4.7g
Sodium
1339mg
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★★★★★
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