Neapolitan baked ziti pasta al gratin
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
1138 kcal
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Course
Main Course
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Cuisine
Italian
Neapolitan baked ziti pasta al gratin
Description
This recipe involves preparing a classic béchamel by cooking butter and flour into a roux before gradually whisking in milk until thickened and smooth. Seasoned with salt, pepper, and nutmeg, the sauce provides a creamy base. Meanwhile, the ziti pasta is cooked until just al dente to maintain structure through baking.
The cooked pasta is combined with cubes of fresh mozzarella and ham slices, then mixed with the cooled béchamel. This mixture is placed in a buttered casserole dish, topped with grated Parmesan cheese and breadcrumbs to create a golden, crisp crust once baked. The result is a gratin with creamy interior and a contrasting crunchy top.
Serve this dish on its own or with a simple green salad for a fulfilling meal. It offers a dense combination of textures and flavors through the interplay of cheese melting, ham's savory notes, and the smooth white sauce.
The notes mention alternatives like rigatoni, penne, or candele pasta can be used, with candele needing to be cut smaller. For a quicker preparation, ready-made béchamel sauce may substitute homemade. Allowing the béchamel to cool thickens it before mixing with pasta and cheese.
Ingredients
- 320 g ziti pasta 11oz) I used zitoni pasta from Granoro (their Dedicato line, or zitoni pasta
- 300 g mozzarella cheese 10oz) drained and cut into cubes
- 300 g ham (10oz) thick slices cut into cubes
- 50 g butter (1.5oz)
- 90 g Parmesan Cheese 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
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 may substitute ziti with rigatoni, penne, or broken candele pasta for this baked pasta.
- If using candele pasta, break it into smaller pieces before cooking for easier serving.
- To save time, ready-made béchamel sauce can replace homemade white sauce.
- Let the béchamel cool and thicken before combining it with pasta and cheese for better consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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