Neapolitan baked ziti pasta al gratin

Name: Neapolitan baked ziti pasta al gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 320 g Ziti or Zitoni; 300 g mozzarella; 300 g ham; 50 g butter; 90 g Parmigiano; ½ cup breadcrumbs; salt; black pepper; 0.75 lt milk; 75 g flour; 75 g butter; nutmeg

User Reviews

5.0

99 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Calories
1138 kcal
Course
Main Course
Cuisine
Italian

Neapolitan baked ziti pasta al gratin

Daisy Meyer

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A traditional Neapolitan baked pasta recipe that is simple to make yet so delicious! A family favourite that's also a great way to use up leftover holiday ham!

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Ingredients

Servings

320 g Ziti or Zitoni (11oz) I used zitoni pasta from Granoro (their Dedicato line)
300 g mozzarella (10oz) drained and cut into cubes
300 g ham (10oz) thick slices cut into cubes
50 g butter (1.5oz)
90 g Parmigiano (3oz) grated
½ cup breadcrumbs
salt to season and for pasta
black pepper to season

for the béchamel

0.75 lt milk (3 cups)
75 g flour (2.5 oz)
75 g butter (2.5oz)
nutmeg as required

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Instructions

Cut the mozzarella and the ham into cubes

Make the béchamel sauce (white sauce)

Put the butter in a pan over a low heat, melt it, add the flour and mix until it forms a thick paste (roux), then remove it from the heat. At this point slowly add the milk and stir continuously to dissolve the roux without making lumps.
Put the pan on a moderate heat and keep stirring constantly until it starts to simmer and thicken. Lower the flame, wait a couple of minutes, then turn it off.
Add a pinch of salt, pepper and nutmeg, mix it again for a few minutes and then allow it to cool to thicken it further. You can also leave it in the fridge.

Cook the pasta and finish the dish

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta very al dente. (slightly less than the time given on the packet). Drain the pasta and mix it with the béchamel and the mozzarella and ham cubes.
Fill a buttered oven dish with the pasta mixture and sprinkle with the grated Parmigiano and breadcrumbs. Bake for 25 minutes in a preheated oven at 180 degrees (350F) until the top is golden and crispy.
Allow the baked pasta to sit for a few minutes before serving. I like to serve it quite quickly. It won’t hold together well as the sauce is creamy!

Notes

You can use other pasta such as rigatoni, penne or even candele to make this dish. Candele will definitely need to be broken into more manageable pieces.
If you want to make this recipe faster then ready-made béchamel can be used instead of making it yourself.

Nutrition Information

Show Details

Calories 1138kcal (57%) Carbohydrates 86g (29%) Protein 55g (110%) Fat 63g (97%) Saturated Fat 35g (175%) Polyunsaturated Fat 4g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 188mg (63%) Sodium 2026mg (84%) Potassium 525mg (15%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1464IU (29%) Calcium 702mg (70%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1138 kcal

% Daily Value*

Calories	1138kcal	57%
Carbohydrates	86g	29%
Protein	55g	110%
Fat	63g	97%
Saturated Fat	35g	175%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	19g	95%
Trans Fat	1g	50%
Cholesterol	188mg	63%
Sodium	2026mg	84%
Potassium	525mg	11%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	1464IU	29%
Calcium	702mg	70%
Iron	4mg	22%