Mini Penne Casserole with Prosciutto and Mozzarella

The Mini Penne Casserole with Prosciutto and Mozzarella is a rich and flavorful dish that combines pasta with oven-baked gratin, stringy cheeses, and cured meats. Here’s how to prepare it.

Ingredients

• 400 g mini penne
• 200 g cooked ham, in slices or cubes
• 250 g mozzarella, cut into cubes
• 100 g grated Parmesan
• 500 ml bechamel sauce
• Extra virgin olive oil (to taste)
• Salt and pepper (to taste)
• Nutmeg (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Cook the mini penne in plenty of salted water following the instructions on the package to achieve al dente cooking.
3. Meanwhile, prepare the bechamel if you haven’t already. For an extra touch, you can add a grating of nutmeg.
4. Drain the al dente pasta and place it in a large bowl. Toss with some of the bechamel and half of the grated Parmesan, then add the cooked ham and mozzarella, mixing gently.
5. Pour the mixture into a baking dish previously greased with a drizzle of oil, level it out, and cover with the remaining Parmesan and bechamel.
6. Bake for about 20-30 minutes or until the surface is golden and crispy.
7. Let it rest for a few minutes before serving.

The Pasticcio is a versatile dish and you can change the cured meats or cheeses according to your tastes or what you have at home. If you want a bolder flavor, consider adding cured meats like speck or pancetta.

Finally, a curiosity: pasticcio is known in many countries with different names and variants, but in Italy it is particularly appreciated for its ability to combine simplicity and taste. It is a “comfort food” dish that warms the heart and brings joy to the table.