Pasta al Gratin

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.


Serves: 2

Cooking Time: 25 minutes



250g Gli Elicoidali

150g mozzarella, cubed

150g ham, rough chopped

45g parmesan cheese, freshly grated

¼ cup bread crumbs

Salt to season pasta water

For the béchamel sauce

350ml full cream milk

35g flour

35g butter

Salt to season

White pepper to season



  1. Preheat oven to 200 degrees C.
  2. Add pasta to pot of boiling salted water.
  3. 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.
  4. 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.
  5. Gently mix the ingredients before topping with the parmesan and breadcrumbs.
  6. Cook in the oven until cheese has melted. And finish under the broiler to crust up those breadcrumbs.

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