Baked pasta with peas and mortadella, the classic oven-baked dish for family Sundays, it doesn’t matter if it’s autumn or spring, this dish is always enjoyed by everyone.
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A white first course with a delicate and creamy béchamel that envelops the short pasta of your choice. We’ve used mezzi rigatoni, but fusilli, conchiglioni, or any other pasta shape you choose will work just fine.
Few and simple ingredients you can prepare in advance to then assemble the Baked pasta with peas and mortadella just before baking, and you’re done.
And as we know, sweet and tender peas are also very popular with children, so you can’t go wrong!!
If you like oven-baked pasta, below you will find other tasty variations, and then right after the photo, as always, let’s discover how to prepare baked rigatoni with peas and mortadella!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Pasta with Peas and Mortadella
- 14 oz pasta (short of choice)
- 1 clove garlic
- 7 oz peas (fresh or frozen)
- 2 tbsp extra virgin olive oil
- 1.8 oz grated Parmesan cheese
- to taste breadcrumbs
- 2 pinches salt
- 10.5 oz béchamel
- 5.3 oz mortadella
Tools
- 1 Pan
- 1 Pot
- 1 Small Pot
- 1 Baking Dish
Preparation of Baked Pasta with Peas and Mortadella
To prepare the Baked Pasta with Peas and Mortadella, first make the béchamel, you can follow my classic recipe (find the recipe among the ingredients).
Or make the vegan version if you want a lighter recipe.
Meanwhile, as the béchamel is cooking, put slightly salted water on the stove for cooking the pasta.
Slice the mortadella first into slices and then into small pieces and set aside.
In a high-sided pan, flavor a little extra virgin olive oil with the garlic clove, then add the peas (frozen or fresh).
Let them flavor for a few minutes then cook over medium-low heat, maybe adding a few tablespoons of water.
After 5 or 6 minutes remove the garlic clove and set aside the peas.
Cook the pasta for 8/10 minutes, leaving it al dente.
Preheat the oven to 392°F in static mode to bake the baked rigatoni with peas and mortadella.
In a large bowl, drain the pasta, add the béchamel, the reserved peas, and the chopped mortadella.
Mix everything very well and adjust the salt.
Transfer everything to a baking dish, then sprinkle with grated cheese and a light dusting of breadcrumbs.
Bake the rigatoni with peas and mortadella for at least 20/25 minutes, browning the surface in the last 5 minutes with the grill.
Remove from the oven and let rest for 5 minutes before serving.
How to store Baked Pasta with Peas and Mortadella
You can store it in the fridge for 1 day well closed in an airtight container.
Other recipes
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