Baked pasta with ham and mozzarella is an easy and delicious main course. The recipe is very similar to pasta au gratin that you loved so much! There is also delicious baked pasta with salmon and mozzarella. Baked pasta with ham and mozzarella is a great classic of Italian cuisine, comforting and quick to make, with lots of variations to try; for example, I propose my version with cooked ham, added béchamel, and rich in cheeses. If I convinced you, try the recipe now! And if you haven’t already, subscribe to my Facebook and Instagram channels to not miss my latest news.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 622.75 (Kcal)
- Carbohydrates 46.01 (g) of which sugars 6.23 (g)
- Proteins 33.14 (g)
- Fat 34.46 (g) of which saturated 19.73 (g)of which unsaturated 13.31 (g)
- Fibers 0.28 (g)
- Sodium 1,043.00 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 tbsp butter
- 3.5 tbsp all-purpose flour
- 2.1 cups whole milk
- 2 pinches salt
- 1.1 lbs trofie (or other short pasta)
- 7 oz cooked ham
- 7.7 oz mozzarella
- as needed olive oil
How to make baked pasta with ham and mozzarella
First, prepare the béchamel by melting the butter in a saucepan over low heat.
At this point, turn off the heat and sprinkle in the sifted flour, stirring with a whisk to avoid forming lumps.
Then return to the heat and stir until it becomes golden. Once the roux is obtained, add the hot milk and season with a pinch of salt.
Stir until it thickens, it will take about 10 minutes.
Meanwhile, cook the pasta in salted boiling water, then drain and transfer it to a bowl.
Add the béchamel, the cooked ham, and stir.
Pour everything into a well-oiled baking dish, add more grated cheese and mozzarella on top. Bake at 392°F for about 15 minutes.
Storage and variations of baked pasta with ham and mozzarella
It can be stored in an airtight container until the next day. To reheat, add 1–2 tablespoons of milk or a bit of béchamel on top before baking. If you prefer, you can replace the trofie with: mezze maniche, rigatoni, or penne. Add hard-boiled egg slices, as is done in some traditional versions from Southern Italy.
