Baked Ziti With Prosciutto & Peas
This delicious baked pasta dish is a comfort food classic that's perfect for a cozy evening in or a family dinner. Creamy béchamel sauce combines with nutty Parmigiano-Reggiano cheese, sweet baby peas, and savory prosciutto to create a rich and flavorful sauce that coats every bite of tender pasta. Topped with crisp breadcrumbs and baked until golden and bubbly, this dish is sure to be a hit with everyone at the table.
— Constant Cookbook
Ingredients
- 2 Tbs. salt
- 1 lb. ziti, penne or other tubular pasta
- 8 Tbs. (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/8 tsp. freshly grated nutmeg
- 2 cups grated Parmigiano-Reggiano cheese
- 1 cup frozen baby peas
- 1/4 lb. prosciutto or ham, chopped
- 1/2 cup fresh bread crumbs
Instructions
- <b>Cook the pasta</b>
- Preheat an oven to 425&#186;F. Butter a 2-quart baking dish.
- Bring a large pot of water to a boil over high heat. Add the salt and pasta to the boiling water and cook, stirring occasionally to prevent sticking, until not quite al dente, about 2 minutes less than the package instructions. Drain and rinse under cold running water. Set aside.
- <b>Make the sauce</b>
- In the same pot over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 30 seconds. Gradually add the milk, whisking constantly to prevent lumps from forming, and cook until the sauce is thick and creamy, 5 to 10 minutes. Stir in the nutmeg, cheese, peas and prosciutto. Return the pasta to the sauce and toss to combine.
- <b>Bake the pasta</b>
- Transfer the pasta and sauce to the prepared dish. Sprinkle with the bread crumbs. Bake until the bread crumbs are golden and the sauce is bubbling, about 20 minutes. Let cool for 10 minutes before serving. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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