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Baked Pasta With Artichokes And Peas

For bechamel sauce
  Unsalted butter 4 Tablespoon
  All-purpose flour 3 Tablespoon
  Hot milk 2 1⁄2 Cup (40 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), freshly grated
  Nutmeg 1 Pinch
  Salt To Taste
  Pepper To Taste
For vegetable and prosciutto ham mixture
  Garlic 2 Clove (10 gm), minced
  Unsalted butter 3 Tablespoon
  Frozen artichoke hearts 18 Ounce, thawed, patted dry and quartered
  Prosciutto ham 6 Ounce, diced
  Frozen petit peas 10 Ounce, thawed
  Roma tomatoes 1⁄2 Pound, peeled, seeded, cut into eights
  Fresh basil/Dried basil 1⁄3 Cup (5.33 tbs), chopped
For remaining ingredients
  Pasta 1 Pound (As Per Choice)
  Fontina cheese 3 Ounce, freshly grated
  Parmesan cheese 1⁄2 Cup (8 tbs), freshly grated

1. Preheat the oven to 350°F

2. For the sauce, in a heavy saucepan, melt butter and whisk in flour; cook for a couple of minutes on a medium flame, taking care not to burn
3. Remove it from the heat, whisk in hot milk slowly and to avoid forming lumps; turn the heat on again and allow to boil, stirring every now and then; turn the heat down and simmer for ten minutes
4. Add in Parmesan cheese, nutmeg, salt and pepper, turn the heat off and cover with lid
5. In a large, non-reactive skillet, melt butter and sauté garlic in it till golden brown; add artichoke hearts and ham and cook for another five minutes till artichoke is lightly coloured
6. Add in peas and cook for another couple of minutes; add tomatoes and basil, cook for another five minutes until tomatoes are just tender and add salt and pepper
7. In a large saucepan, cook the pasta until al dente and drain; also, grate the Fontina and set it aside

8. On the bottom of a three quart baking dish, spread a third of the bechamel sauce; top with half of the cooked pasta with half the vegetables and ham mixture on top
9. Spread another third of the sauce, sprinkle half of the remaining cheeses and repeat the same layers once again, finishing off with a layer of béchamel sauce and rest of the cheeses
10. Spread another third of the bechamel sauce on top, sprinkle with half of the remaining cheeses and bake for twenty five minutes till piping hot

11. Serve as appropriate

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes

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