La Mozzarella In Carrozza

Baked ham and cheese pasta

La Mozzarella In Carrozza - Baked ham and cheese pasta
White version of baked pasta with peas, cooked ham and béchamel sauce, a delicious dish so yummy!

Yields: 2   Prep: 20Min ~ Cooking Time: 10Min   Diff: Medium
- For the besciamella sauce
- 250ml Milk
- 25g Butter
- 20g All purpose flour
- 200g Pasta
- 200g Frozen peas
- 100g Cooked Ham
- Grated cheese
- Extra Virgin olive oil
- Salt


An alternative version of baked pasta that even your children will gobble up. This pasta is slightly coated with a thin layer of béchamel sauce, which gives a creamy and irresistible flavor. You can add some mozzarella cheese or use asparagus instead of peas. For a perfect baked pasta remember to drain it as much al dente as possible!


- For the béchamel sauce, melt the butter in a small saucepan, pour in the flour and stir. Add the milk, gradually, and keep whisking over medium heat until the mixture is creamy. Add a pinch of salt and place into a cleaned bowl. Cover and let cool.

- In a frying pan heat some extra Virgin olive oil, add the peas and the cooked ham, season with a pinch of salt and peppers, and stir fry until the peas are tender. Meanwhile cook pasta and drain it al dente. 

- Mix two tablespoons of peas with two tablespoons of béchamel sauce. Add to the white béchamel and stir to combine. 

- In a large bowl put your pasta and pour in the béchamel sauce, the peas and the cooked ham. Stir until everything is combined. Put the pasta into a baking pan and sprinkle with some grated cheese on top. Bake at 200 degrees for about 10min, until golden brown.