Pasta al Gratin
An easy and delicious pasta bake
This dish is cheesy, crunchy and above all tasty as hell. Gli Elicoidali is a cross between rigatoni and ziti. It’s 6-7cm of tubular goodness. And is the perfect pasta to soak up all the sauce in this dish.
Don’t stress if you cant find the pastas above, penne would also work very well.
250 g Gli Elicoidali pasta
150 g mozzarella, cubed
150 g ham, rough chopped
45 g parmesan cheese, freshly grated
¼ cup bread crumbs
Salt to season pasta water
350 ml full cream milk
35 g flour
35 g butter
Salt to season
White pepper to season
For the béchamel sauce
Preheat oven to 200 degrees Celsius / 390 Fahrenheit
Add pasta to pot of boiling salted water.
For the béchamel sauce, melt butter on a low flame and whisk in flour, once combined remove from heat and slowly whisk in milk, getting rid of all the lumps. Once fully combined add back to a medium heat and continually whisk until sauce thickens. Remove from heat and spoon into bottom of heat proof pan.
Once pasta is very al dente (it will continue to cook in the oven and absorb all the sauce) add into pan on top on béchamel with the mozzarella and ham.
Gently mix the ingredients before topping with the parmesan and breadcrumbs.
Cook in the oven until cheese has melted. And finish under the broiler to crust up those breadcrumbs.
To ensure a pasta that is not dry. Make sure not to drain too much water off the pasta once it is ready to go into the pan.