There are dishes that immediately please everyone: my baked pasta with ham and peas is one of them. Creamy, cheesy, and aromatic, perfect for a family lunch or a Sunday when you want to impress without complicating your life.
The best part? The assembly is super easy: mix everything in the pot, make two layers, add mozzarella and Parmesan, and the oven does the rest. The result is a comforting homemade food, reassuring and ready to disappear from the plate in no time.
Why this baked pasta always works
Creamy and cheesy: the béchamel envelops pasta, peas, and ham.
Simple and quick: everything in one pot, few steps.
Perfect even in advance: it can be assembled beforehand and cooked at the right time.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz pasta (short type like penne, rigatoni, or mezze maniche)
- 7 oz cooked ham (in pieces or diced)
- 7 oz frozen peas
- 10.5 oz mozzarella (well drained)
- 2 oz grated Parmesan
- to taste salt
- 3 cups milk
- 3.5 tbsp butter
- 3.5 tbsp flour
- to taste salt
- 1 pinch nutmeg (optional)
Tools
- 1 Pot large
- 1 Wooden spoon
- 2 Small pots
- 1 Whisk
- 1 Baking dish
- 1 Parchment paper
- 1 Knife
- 1 Cutting board
- 1 Grater
Steps
In a small pot, melt butter over low heat.
Add flour and whisk well to make a roux.
Gradually pour in warm milk, stirring continuously to avoid lumps.
Cook over low heat until you get a smooth and slightly thick cream.
Add a pinch of salt and, if you like, a little nutmeg.
Remove from heat and set aside: it will be used both for mixing the pasta and for the final gratin.Bring a small pot of salted water to a boil.
Add frozen peas and cook for 2–3 minutes, until tender but still crisp.
Drain and immediately run under cold water or set aside to add to the baked pasta.Cook the pasta in plenty of salted water and drain al dente. Leave it directly in the pot: this way, you avoid dirtying other bowls and can mix everything comfortably.
Pour almost all the béchamel into the pot, keeping some aside for the top. Add ham and peas and gently mix until the pasta is well-coated with the cream.
Line a baking dish with parchment paper. Pour in half of the pasta and spread half of the mozzarella on top.
Cover with the remaining pasta, add the remaining béchamel, the remaining mozzarella, and a generous sprinkle of Parmesan.
Place the baking dish in the preheated static oven at 350°F. Bake for about 25–30 minutes, until golden brown. If you want a more evident crust, turn on the grill for the last 5 minutes.
Let it rest for 5 minutes before serving: the pasta compacts and remains creamy.
Tips for a Perfect Result
Use well-drained mozzarella to avoid excess water.
If the béchamel is too thick, add a splash of milk before mixing it with the pasta.
Parchment paper prevents the pasta from sticking and makes serving easier.
Keeping some béchamel aside makes the gratin creamier and cheesier.
Variations and Ideas
Replace the ham with speck or mortadella.
For a richer version, add a few tablespoons of creamy cheese.
FAQ (Questions and Answers)
Can I make it in advance?
Yes, you can assemble it and store it in the refrigerator for a few hours before baking.
Can it be frozen?
Yes, it’s better to freeze it raw and bake it directly from frozen, slightly extending the cooking time.
What pasta is best to use?
Ribbed short pasta holds the béchamel better and makes the dish creamier.
And here it is, your baked pasta with ham and peas: creamy, cheesy, and with that golden crust that immediately cheers you up.
Serve it hot, so every bite gives all the softness and flavor of the layers.
Prepare it in advance too: it will be cheesy and tasty as if just made, ready to be enjoyed with the family.
