A very tasty and easy-to-prepare first course, with a flavorful sauce made of mushrooms, peas, ham, and vegetables. An easy and delightful recipe, colorful and springtime, perfect for Sundays and holidays. After cooking the mushrooms and other ingredients, add the pasta (cooked very al dente), the béchamel sauce, and diced scamorza… then bake everything until a nice crust forms. Try the baked pasta with peas, mushrooms, and ham, and you’ll see that everyone will love it!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons, Spring
- Energy 417.91 (Kcal)
- Carbohydrates 41.97 (g) of which sugars 6.96 (g)
- Proteins 21.50 (g)
- Fat 18.60 (g) of which saturated 7.64 (g)of which unsaturated 4.87 (g)
- Fibers 4.67 (g)
- Sodium 756.75 (mg)
Indicative values for a portion of 300 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
- 11.3 oz pasta
- 3.5 oz frozen peas (or fresh, shelled)
- 8.8 oz mushrooms (or button mushrooms)
- 3.5 oz cooked ham (diced)
- 2.8 oz scamorza
- 14.1 oz béchamel sauce
- Half onion
- Half stalk celery
- 1 carrot
- grated Grana Padano
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Dish
- 2 Pans
- Pot
- Colander
Preparation
Clean the mushrooms and wash them quickly, or wipe them with a damp cloth. Slice them, put them in a pan with a drizzle of oil, and cook them for about ten minutes, adding a pinch of salt (1).
Peel the onion and celery, and peel the carrot. Chop the vegetables into small cubes and sauté them in another pan with a drizzle of oil.
Add the ham cubes and peas, season with salt, and cook for a few minutes until the peas are tender (2). If necessary, add a bit of hot water.
Combine the mushrooms and mix.
Boil the pasta in salted boiling water and drain it al dente (about 2/3 of the indicated time, depending on the type and shape).
Pour it into the sauce pan, add 3-4 tablespoons of béchamel, and mix (3).
Grease a baking dish with a thin layer of béchamel, arrange the pasta, and add the scamorza cut into cubes. Cover with the remaining béchamel, then sprinkle with a tablespoon of Grana and a grind of pepper, as desired (4).
Place the dish in a fan oven at 350-375°F and cook for 15-20 minutes, until the pasta is gratinated to your liking.
Baked pasta with peas, mushrooms, and ham is ready to be served at the table… enjoy your meal!
Tips and Notes
In season, you can use fresh peas instead of frozen.
You can use cardoncelli, button mushrooms, or mixed cultivated mushrooms as desired.
You can replace the cooked ham with speck or diced bacon.
FAQ (Questions and Answers)
Can I omit the cold cut?
Of course, you’ll still get a tasty and flavorful vegetarian baked pasta.
Can I prepare the dish the day before?
Yes, you can store the pasta in the refrigerator, already in the baking dish, and reheat it in the oven as needed.
