Penne al Gratin – Baked pasta with ham and mozzarella

Pasta al Gratin

Pasta al Gratin

This recipe can warm even the coldest winter! It’s pasta dressed with besciamella sauce and baked with  mozzarella cheese and ham! My mouth is watering  already  while I describe the recipe!!! Let’s go to work! In a few days I’ll post my personal besciamella recipe, meanwhile if you really can’t wait you can buy a ready made sauce (Not the same, but we can’t stop the urgencies!)!




You need:

  • 1 Litre of besciamella sauce
  • 1 kilo of rigatoni pasta
  • 100 gr of ham
  • 2 mozzarella balls
  • 3 tablespoons of grated parmesan
  • 3 tablespoons of bread crumbs
  • 2 spoons of butter

First of all if you have to make your own besciamella sauce start before you boil the pasta to let it cool before you use it. Cook the pasta according to the time on the package. Dice your mozzarella balls in pieces of 1 centimetre. Dice your ham. Mix everything together, except for the breadcrumbs, in the pan where you have cook the pasta and leave on the side a few spoons of Besciamella sauce. Put everything in a oven proof plate, add the sauce you have left on the side on top of your pasta and cover all the top with the breadcrumbs. Add on the top the few spoons of butter and bake it for 30/40 minutes at 180 degrees.

Once you take it off the oven let it set for 10/15 minute before you actually cut it and serve it.

Serve with a nice glass of red wine!

Buon appetito



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