Easy Gratin Pasta: Abundant béchamel and melting provola, the gratin pasta reminds me of my childhood. It has always been one of my mother’s holiday dishes.
In Naples, actually, it has many names. At my house, it was béchamel pasta but it’s also famous as “pasta al gratté“.
Whatever you call it, make it right away! And try my easy version, ready in no time!
It saves dinner during the pasta cooking time, and then it just needs a quick whirl in the oven. Find out how to make it right now.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring, All Seasons
Ingredients for Easy Gratin Pasta
- 12 oz pasta (rigatoni, sedani, or penne)
- 1 cup béchamel (recipe link)
- 5.3 oz smoked provola
- 3.5 oz cooked ham
- to taste parmesan (grated)
- to taste breadcrumbs
What You Need for Easy Gratin Pasta
- 1 Saucepan saucepan
- 1 Baking Dish glass baking dish
- 1 Knife kitchen knife
Method for Easy Gratin Pasta
Before starting, prepare my light béchamel right away, find the link here .
First, let’s cook the pasta. So, boil salted water and drop the pasta.
Meanwhile, we will have prepared our butterless béchamel.
Drain the pasta slightly al dente. In the pot, add the pasta, the béchamel, the provola diced, and the cooked ham in strips.
Give it a good stir and pour it into a baking dish (or Pyrex glass dish).
Sprinkle with a nice mix of breadcrumbs and grated parmesan.
We can cook in a oven or microwave:
– In the oven: 356°F (180°C) in a static oven for about 20 minutes, turning on the grill in the last 5 minutes
– In the microwave: crisp mode for 10 minutes.
Let it rest a few minutes after cooking and it’s ready
Tips and Storage
This is obviously one of the classic dishes that can be prepared in advance. Great for picnics, lunches, and dinners.
You can replace the ham with whatever you prefer, you can choose pancetta, mortadella, salami, or make the dish vegetarian by adding instead cubes of sautéed zucchini, eggplant or mushrooms.
It can be stored in an airtight container for 2 days, freezing is not recommended.
