Gratinated Pasta with Peas and Mortadella, the classic baked dish for family Sundays, it doesn’t matter if it’s autumn or full spring, this dish is always a hit with everyone.
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A white first course with a delicate bechamel that envelops the short pasta of your choice, we used mezzi rigatoni, but fusilli, conchiglioni, or any other pasta shape will do.
Few and simple ingredients to prepare even in advance, then just before baking, assemble the Gratinated Pasta with Peas and Mortadella, and you’re done.
Then, as we know, sweet and tender peas are also liked by children, so you’re safe!!
If you like baked pasta, below you’ll find other interesting variations, and then right after the photo, as always, we’ll find out how to prepare the gratinated rigatoni with peas and mortadella!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gratinated Pasta with Peas and Mortadella
- 14 oz pasta (short of your choice)
- 1 clove garlic
- 7 oz peas (fresh or frozen)
- 2 tbsp extra virgin olive oil
- 2 oz grated Parmesan cheese
- to taste breadcrumbs
- 2 pinches salt
- 11 oz bechamel
Tools
- 1 Frying pan
- 1 Pot
- 1 Small pot
- 1 Baking dish
Preparation of Gratinated Pasta with Peas and Mortadella
To prepare the Gratinated Pasta with Peas and Mortadella, first prepare the bechamel, you can follow my classic recipe (you’ll find the recipe among the ingredients).
Or make the vegan version if you want a lighter recipe.
Meanwhile, while the bechamel is cooking, put slightly salted water on the stove to cook the pasta.
Cut the mortadella first into slices and then into pieces and set aside.
In a high-sided pan, heat a little extra virgin olive oil with the garlic clove, then add the peas (frozen or fresh).
Let them cook for a few minutes, then over medium-low heat, let them cook, possibly adding a few tablespoons of water.
After 5 or 6 minutes, remove the garlic clove and set the peas aside.
Cook the pasta for 8/10 minutes, leaving it al dente.
Preheat the oven to 392°F in static mode to bake the gratinated rigatoni with peas and mortadella.
In a large bowl, drain the pasta, add the bechamel, the set-aside peas, and the pieces of 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 gratinated rigatoni with peas and mortadella for at least 20/25 minutes, browning the top in the last 5 minutes with the grill.
Remove from the oven and let rest for 5 minutes before serving.
How to Store Gratinated Pasta with Peas and Mortadella
You can store it in the refrigerator for 1 day, well closed in an airtight container.
Other Recipes
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