Baked Stuffed White Pasta
This baked pasta is truly delicious, in Naples we prepare it like this, when we say “stuffed” it really must be stuffed, so don’t worry that the quantities are excessive, it’s precisely the generous stuffing that makes this baked pasta exceptional and indulgent.
The Baked Stuffed White Pasta is prepared in Naples for family Sunday lunches or on special occasions and holidays like Christmas, Easter, etc..
You can also prepare it the day before and then bake it 40 minutes before serving.
This dish is among my “Top Recipes”, because it’s a truly delicious first course that everyone always enjoys, if you’re looking for tried and tested recipes, delicious and fail-proof, search my Blog, among my signature dishes, in the dedicated Section: “My TOP Recipes“.
You might also be interested in:
- Rustic Baked Crepes with Ricotta, Provola, and Salami. Quick and Easy Recipe
- Fusilli with Potato and Walnut Pesto Baked with Provola. Very Easy Rustic Recipe.
- Cremy Butternut Squash, Potato and Fontina Pasta Bake. Quick and Easy Recipe
- Cremy Baked Rice with Provola and Potatoes
- Baked Trofie with Walnuts, Speck, and Provola. Easy Recipe for Special Occasions
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
Ingredients for Baked Stuffed White Pasta
- 1.1 lbs ziti rigati
- 3 1/8 cups béchamel (store-bought or better yet, homemade)
- 9 oz cooked ham (diced)
- 13 oz mix (provola and fiordilatte, diced)
- 4 1/2 oz emmental (diced)
- 3 1/2 oz Parmigiano Reggiano DOP (grated)
- to taste salt
- to taste pepper
- to taste nutmeg
- to taste butter (for the topping)
Tools
- Bowls Guzzini bowl set of various sizes
- Pot
- Cutting Board with two integrated side trays, oven safe
- Knife Sharp knife set with sharpener included
- Baking Dish borosilicate glass
Preparation of Baked Stuffed White Pasta
Prepare a béchamel using the quantities indicated above, following my method HERE (with all the tips and tricks for a perfect béchamel) or – if you’re in a hurry – buy it ready-made.
Pour water into a pot and bring it to a boil with coarse salt.
Take a cutting board and dice the provola, fiordilatte, and cooked ham into small cubes.
Once boiling, add the pasta to the pot and cook for 6 minutes (it should remain very al dente).
Drain the pasta and cool it under cold water to stop the cooking.
Take a bowl and mix part of the béchamel with the provola and fiordilatte mix and the diced emmental, then add the pasta.
Mix everything with pepper and nutmeg, add the Parmesan to the seasoned pasta and mix well, adding more béchamel (save some for the baking dish).
Take a baking dish and spread the bottom well with béchamel, add the seasoned pasta, cover it all with béchamel, grated Parmesan, and butter flakes.
Bake the dish in a preheated oven at 356°F (180°C) for the first 10 minutes covered with aluminum foil, then uncover and bake for another 30 minutes uncovered.
Remove the pasta from the oven and let it rest for 5 minutes before serving at the table.
Notes and Tips
This Neapolitan baked white pasta can be prepared the day before, stored in the fridge covered with aluminum foil and then cooked in the oven 40 minutes before serving it on the table.
Shopping Tips!!!
I recommend purchasing the following items which are part of my utensils:
Convenient cutting board with integrated side trays (one for sliced food, the other for waste).
Professional knife set with sharpener, very useful and practical
Irresistible Pyrex baking dish in borosilicate glass: 100% natural and hygienic material, ideal for baking up to 572°F. It withstands thermal shocks, can go directly from freezer at -4°F to oven at 464°F.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.
