Baked Pasta with Artichokes and Scamorza

Baked pasta with artichokes and scamorza is a delicious dish that combines the delicate flavor of artichokes with the stringy and characteristic taste of scamorza. Here’s how to prepare it.

Ingredients

• 300 g short pasta (penne, rigatoni, etc.)
• 400 g cleaned artichokes
• 200 g smoked scamorza
• 100 g grated Parmesan
• 2 garlic cloves
• 200 ml béchamel
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley to taste.

Preparation

1. Bring a pot of salted water to a boil and cook the pasta for about two-thirds of the time indicated on the package, so that it remains very al dente.
2. Meanwhile, clean the artichokes by removing the tougher outer leaves, the tips, and the inner choke, then cut them into wedges and immerse them in water acidulated with lemon to prevent them from browning.
3. In a pan, sauté the garlic with a drizzle of extra virgin olive oil, then add the drained artichokes and let them cook until tender, adding a little water if necessary. Season with salt and pepper and add the chopped parsley.
4. Once cooked, remove the garlic and transfer the artichokes to a bowl. Cut the smoked scamorza into cubes.
5. Drain the pasta and pour it into a large bowl. Add the artichokes, scamorza, and half of the grated Parmesan. Pour in the béchamel and gently mix to combine all the ingredients.
6. Transfer the mixture to a baking dish previously greased with oil and sprinkle the surface with the remaining Parmesan.
7. Bake in the preheated oven at 180 °C for about 20 minutes, until the surface is golden and crispy.
8. Let the baked pasta rest for a few minutes before serving.

Trivia

Baked pasta is a classic of Italian cuisine, typical of family Sundays or holidays. There are multiple variations, from richer ones with ragù and mozzarella to more delicate ones like this version with artichokes and scamorza. Smoked scamorza, with its unique flavor, gives the baked pasta a touch of character that pleasantly contrasts with the sweetness of the artichokes.