Baked Pasta Medallions (with video recipe).
Simple, spectacular, delicious.
Baked Pasta Medallions are an easy dish to prepare, visually appealing and extremely tasty, an oven dish that will make you shine with very little effort and without spending a fortune.
Perfect for holidays, Christmas lunch, Easter, and whenever you want to win everyone over with a dish that will make you lick your lips 🙂
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- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 3 cups tomato sauce
- 8.8 oz egg lasagna (from the refrigerated counter)
- 10.5 oz ham (thinly sliced)
- 17.6 oz béchamel
- to taste grated Parmesan cheese
- to taste extra virgin olive oil
- to taste salt
- 1 clove garlic
Tools
- 1 Rolling Board
- 1 Baking Dish
- 1 Knife
- 1 Oven
Steps
The day before, or at least 8 hours prior.
Place a large pot of water on the stove and bring it to a boil.
Once boiling, add 1 tablespoon of oil, place 2 lasagna sheets at a time, cook for 30 seconds then remove them with a slotted spoon and put them in a large bowl full of cold water, cook all the sheets this way.
Once all are cooked, gently drain them in a colander.
Add 2 tablespoons of grated Parmesan cheese to the béchamel and mix well.
Place the first sheet on a rolling board, fill it with a light layer of béchamel and a slice of ham, start rolling it onto itself, then place another sheet nearby and fill it with another layer of béchamel and another slice of ham, continue rolling to form a single roll (for this step, follow the video above under the photo).
Wrap it in cling film.
Do the same with the other rolls until you run out of ingredients.
Place the rolls wrapped in cling film on a tray and put them in the freezer for at least 8 hours (you can also prepare them a few days in advance).
The next day.
Prepare a quick sauce by putting the garlic clove and some oil in a pan, as soon as the garlic starts to lightly brown add the tomato sauce, season with salt and cook quickly covered with a lid without letting it thicken too much (you can also prepare the sauce in advance and store it in the fridge).
Take the rolls out of the freezer.
Preheat the oven to 356°F (180°C).
Take a large baking dish that fits all the medallions, or 2 smaller ones, and make a nice layer of sauce on the bottom, at least 0.8 inches (2 cm).
With a sharp knife (I used a bread knife) cut each roll into 4 equal parts.
You’ll get many medallions that you’ll arrange on the sauce in the baking dish.
Once all the medallions are arranged in the baking dish, sprinkle them with grated Parmesan cheese and bake them in the middle-lower part of the oven (just above the bottom) at 356°F (180°C) for about 30 minutes.
The surface must brown, and the filling must be creamy.
Remove from the oven, let rest a few minutes, and serve.
Baked pasta medallions are ready to be enjoyed… Bon appétit!
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