Creamy baked pasta with peas and ham au gratin

Name: Creamy baked pasta with peas and ham au gratin
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Cuisine: En
Ingredients: 8 oz short pasta; 5 oz diced cooked ham (about 1 cup); 1 cup frozen peas; 4.5 oz mozzarella cheese (about 1 cup diced); ½ small onion (about ¼ cup chopped); ¼ cup grated Parmesan cheese; Olive oil to taste; Black pepper to taste; Salt to taste; 1¼ cups milk; 2 tbsp butter; 3 tbsp flour; Salt to taste; Black pepper to taste; Nutmeg to taste

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Main Dish

Very Easy

40 min

683 Kcal

Baked pasta with peas and cooked ham is one of those dishes that instantly feels like home: Sunday tables set for lunch and forks sinking into a still-steaming baking dish. This Italian classic wins you over at the first bite with the perfect balance of gratinated pasta, sweet peas, and cooked ham—simple ingredients that come together in a burst of flavor. The secret to its deliciousness lies in the double creaminess that envelops every bite: the smooth, creamy béchamel sauce binds the ingredients with its soft, velvety texture, while the gooey mozzarella at the center makes the pasta incredibly indulgent. When the baking dish comes out of the oven, the aroma of homemade béchamel sauce mingles with that of the gratinated Parmesan, creating an irresistible golden top. Every bite captures the magic of creamy baked pasta: the pasta stays tender and coated in béchamel, the peas add a sweet, fresh note, and the gratinated topping forms that golden crust that makes you want to go back for seconds. It’s one of those irresistible pasta dishes that fills the kitchen with its aroma and makes everyone want to sit down to eat. A simple but truly indulgent recipe that everyone will love and that makes lunch even more appetizing.

Materials

Baking dish, 23 × 15 cm (9 × 6 inches)
Small saucepan
Whisk
Knife
Pot

Preparation

Preparation20 min

Cook time20 min

Peel the onion and chop it finely with a knife.
Melt the butter in a small saucepan. Combine the flour and stir with a whisk to make a lump-free roux.
Pour in the hot milk a little at a time, stirring as you do. Cook until the béchamel sauce is smooth and creamy, then season with salt and pepper and add the nutmeg. Set aside.
Heat the oil in a frying pan. Add the chopped onion and cook gently until softened. Add the frozen peas and cook for 5–6 minutes, stirring often.
Then add the diced cooked ham and cook for another 2–3 minutes so the flavors meld. Season with salt and pepper.
Spread a layer of béchamel sauce on the bottom of the baking dish.
Bring plenty of salted water to a boil. Cook the pasta 2 minutes less than the indicated time. Drain, saving some of the cooking water.
Transfer the pasta to a large bowl and add the pea and ham mixture. Stir well.
Add the remaining béchamel sauce, half the cubed mozzarella, and some of the parmesan cheese (keeping some for the surface). Stir and add a little cooking water if needed.
Transfer the pasta mixture to the baking dish a little at a time and spread it out evenly.
Arrange the remaining mozzarella and Parmesan over the top to create a golden gratin.
Bake in a preheated ventilated oven at 180°C (350°F) for 20 to 22 minutes.
Remove from the oven and serve the baked pasta with peas and ham piping hot.

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FAQ ❓

How do you store leftover baked pasta?

Leftover baked pasta can be stored in the refrigerator for up to 2 days. Place it in an airtight container or cover the baking dish tightly with plastic wrap. To restore its creamy texture when reheating, warm it in the oven and add a few tablespoons of milk or béchamel sauce on top before heating.

How do you keep baked pasta creamy and prevent it from drying out?

To keep baked pasta creamy, avoid baking it for too long or at a temperature that is too high. Always follow the temperature recommended in the recipe and limit the baking time. This helps the pasta retain moisture and keeps the sauce smooth and creamy.

What type of pasta works best for baked pasta with peas and ham?

Short pasta shapes work best for baked pasta because they hold the sauce well. Fusilli are a great option, but you can also use penne, rigatoni, tortiglioni, or mezze maniche. These shapes trap the béchamel and sauce, making the baked pasta richer and more flavorful.

Can you prepare baked pasta ahead of time?

Yes, baked pasta can easily be prepared in advance. Assemble the dish a few hours ahead of time and store it in the refrigerator covered with plastic wrap. When ready to serve, simply bake or reheat it in the oven until hot and bubbly.

Can I use fresh peas instead of frozen peas?

Yes, fresh peas can be used instead of frozen ones. Simply blanch them in boiling water for a few minutes before adding them to the sauce. This ensures they become tender and cook evenly in the oven. If using fresh peas, the assembled dish can also be frozen before baking and cooked later when needed.

What ingredient substitutions can I make for baked pasta with peas and ham?

This baked pasta recipe is easy to customize. You can replace cooked ham with diced pancetta, speck, or salami. You can also change the vegetables by using zucchini, spinach, mushrooms, or eggplant instead of peas for different flavor variations.

How do you get a crispy golden crust on baked pasta?

For a perfectly golden crust, sprinkle plenty of grated Parmesan cheese or a mixture of Parmesan and breadcrumbs over the top before baking. For extra crispiness, switch the oven to broil or grill mode during the last few minutes of cooking to create an evenly browned gratin.

Nutrition

for 1 serving / for 100 g

Calories: 683Kcal

Carbo: 63.9g
Total fat: 27.1g
Saturated fat: 13.7g
Proteins: 37.5g
Fibers: 5.5g
Sugar: 9g
ProPoints: 18
SmartPoints: 22

Nutritional information for 1 serving (348g)

Cookware

oven

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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Ingredients

For the béchamel sauce:

Materials