Baked gratin pasta with cauliflower and ham, a creamy first course with a gratinated surface, prepared without béchamel. A simple recipe perfect for the whole family.
Baked gratin pasta with cauliflower and ham is one of those dishes that manages to satisfy everyone, adults and kids, with few ingredients and a surprisingly creamy result. A simple recipe prepared with short pasta, cauliflower boiled and blended into a natural velouté, diced cooked ham and a generous sprinkle of Parmigiano Reggiano PDO.
This is a white baked pasta, without béchamel, yet soft and enveloping thanks to the cauliflower cream that binds every bite. The ham adds saltiness and makes the dish more complete, while the breadcrumbs on top create a golden, slightly crunchy gratin that contrasts with the creamy interior.
If you are looking for a different way to bring cauliflower to the table, this baked pasta with cauliflower and ham is a practical and clever solution: the flavor is delicate, the texture velvety and the result wins over even those who usually turn up their noses at vegetables.
A balanced, genuine and easy-to-prepare first course, perfect for a family lunch or to get organized in advance with something comforting and delicious.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
Here are some other baked first courses you might like:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 255.49 (Kcal)
- Carbohydrates 36.00 (g) of which sugars 3.63 (g)
- Proteins 14.94 (g)
- Fat 6.33 (g) of which saturated 3.18 (g)of which unsaturated 2.55 (g)
- Fibers 4.78 (g)
- Sodium 576.19 (mg)
Indicative values for a portion of 220 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 for Baked Gratin Pasta with Cauliflower and Ham
- 11.3 oz pasta
- 1 cauliflower
- 3 oz cooked ham
- 1.4 oz Parmigiano Reggiano PDO
- 2.5 tbsp breadcrumb
- pinch nutmeg
- to taste salt
- to taste black pepper
Tools
- Pot
- Bowl
- Hand blender
- Baking dish
Recipe for Baked Gratin Pasta with Cauliflower and Ham
Start preparing the baked gratin pasta by cleaning and cutting the cauliflower into florets.
Cook it in salted boiling water for 15 minutes, then remove it with a skimmer so you can use the same cooking water for the pasta.
Take a few boiled florets, mash them with a fork and set them aside.
Season the rest of the cauliflower with black pepper, nutmeg and grated Parmigiano Reggiano.
Blend the cauliflower until you obtain a smooth cream.
If it becomes too thick, add a ladleful of the cooking water.
Cook the pasta and drain it when al dente.
Add it to the cauliflower cream and mix well.
Add the cooked ham as well.
I used diced ham, but sliced ham works too.
Continue with the mashed florets set aside earlier.
Stir again to combine everything well.
If the pasta seems too dry, add a little pasta cooking water.
Transfer the pasta into the baking dishes.
Finish with breadcrumbs and a little more grated Parmigiano Reggiano.
Complete the baking under the grill at 392°F for about 10 minutes, or until the breadcrumbs are golden.
Serve the baked gratin pasta with cauliflower and ham immediately.
Baked Gratin Pasta with Cauliflower and Ham
A simple yet surprising baked pasta, capable of transforming cauliflower into a delicate, enveloping cream. The golden gratin on the surface provides the contrast that makes every forkful even more inviting, while the ham completes the dish with balance. A recipe to keep in mind when you want something genuine, easy and always appreciated.
Also try the Creamy cauliflower pasta without cream
FAQ (Questions and Answers)
Can I prepare the baked pasta with cauliflower and ham in advance?
Yes, you can assemble it a few hours ahead and keep it covered in the refrigerator. When ready to serve, bake it until it is hot and gratinated on top.
Can I freeze it?
Yes, preferably already baked and completely cooled. It keeps in the freezer for about a month. For best results, thaw it in the refrigerator and then reheat it in the oven.
Which type of pasta is best?
Short pasta is the best choice because it holds the cauliflower cream well and is perfect for oven gratination.
Can I replace the ham?
Yes, you can use speck or diced pancetta for a stronger flavor, or omit it for a simpler version.
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