Baked Farfalle with ham and béchamel is a really tasty main course. An oven-baked first course that we can prepare for Sunday or for the most important celebrations. A rich baked pasta with a good meat ragù and peas, ham and a smooth béchamel. Bringing it to the table will always be a success. If you want to prepare it too, then follow me in the kitchen. Today we will cook Farfalle with ham and béchamel together.

Difficulty: Easy
Cost: Economical
Preparation time: 1 Hour
Portions: 4
Cooking methods: Oven
Cuisine: Italian

Ingredients for Baked Farfalle with Ham and Béchamel

11 oz Farfalle pasta
1 Mozzarella
1 cup Parmigiano Reggiano PDO (Parmesan)
3.5 oz Cooked ham
to taste Salt
5.3 oz Ground beef
5.3 oz Ground pork
1 cup Frozen peas
1 1/2 Onion
1 Small carrot
1 stalk Celery
1 1/2 glass Red wine
2.11 cups Tomato passata
1 tsp Tomato paste (optional)
4.23 cups Water
1 leaf Bay leaf
to taste Olive oil
to taste Salt
to taste Pepper
to taste Nutmeg
1.27 cups Milk
2 tbsp Butter
1/4 cup Flour
to taste Salt
to taste Pepper
to taste Nutmeg

What you need for Baked Farfalle with Ham and Béchamel

1 Baking dish
1 Pot
1 Pan
1 Wooden spoon
1 Small pan

Preparation of Baked Farfalle with Ham and Béchamel

First of all you need to prepare the ragù, since it needs a bit of a long cooking time. If you like, you can also prepare it the day before: once cold, keep it in the fridge and use it the next day.
For the preparation of the Meat and peas ragù you can follow the procedure described by clicking Here. While the Béchamel, whose recipe is found Here, is better prepared while the pasta is cooking, so it is warm and therefore more fluid.
Cut the slices of ham into small pieces or strips and place them on a plate ready to use. Put a pot on the stove with plenty of salted water and wait for it to boil.
Add the farfalle and stir immediately to prevent them from sticking. Keep stirring often, check their cooking and drain them somewhat al dente, since they will continue to cook in the oven.
Put the pasta in a large bowl that can hold it together with its sauce. Add the ragù, leaving a little aside to put on the surface of the pasta. Also add the grated cheese, the ham, the mozzarella cut into pieces and part of the béchamel.
Mix well and put into a non-stick baking dish, trying to level the pasta. Add more ragù on the surface, the remaining béchamel and a little more cheese. Place in a preheated oven at 356°F for about 25-30 minutes, until a light crust forms on the surface. Baked Farfalle with ham and béchamel are ready. Enjoy your meal!

Annamaria’s tips

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