An easy and quick to prepare baked pasta, baked pasta with peas is easy to make and tasty! Enriched with mozzarella and sliced (I use vegan), it melts with every forkful and has an irresistible crispy crust on the surface. If you also love baked pasta, you can’t miss trying the baked pasta with zucchini. As cheese, I used pizza mozzarella, but any stringy cheese you like will be great.
Let’s get to work and prepare the baked pasta with peas together.
OTHER BAKED FIRST COURSES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing baked pasta with peas
- 11.3 oz pasta
- 5.3 oz peas
- 7 oz pizza mozzarella
- 3.5 oz sliced (vegan)
- 2.1 oz parmesan cheese
- to taste oil
- 2 cups milk
- 0.4 cups all-purpose flour
- 3.5 tbsp butter
- to taste salt and nutmeg
Tools
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- Saucepan
- Lasagna Pan
Steps for preparing baked pasta with peas
Heat the water. When it boils, add salt and peas (frozen). Once the water returns to a boil, add the pasta. Drain a couple of minutes before the suggested cooking time.
In a saucepan, melt the butter. Pour and toast the flour. Add the milk and stir to prevent lumps. Season with salt and nutmeg. Cook, stirring constantly, until the béchamel thickens.
Cut the sliced into strips and the cheese into cubes. Season the pasta with the béchamel, the sliced, and the cheese. Mix well and pour into a lasagna pan on which you have poured a drizzle of oil. Enrich with parmesan and oil and bake at 350°F, static, until a crispy crust forms.
Storage
Store the pasta in the fridge for a couple of days. You can also prepare it the day before and bake it at the last moment.
