Neapolitan pasta au gratin is a first course that makes you happy. Tasty, crunchy on the outside and creamy on the inside: here's my family recipe to make it perfect
There gratin pasta is one of those recipes that could never be missing on Sundays, since I was a child. Like my grandmother used to do, beautiful Crisp on the surface, creamy is racy inside of.
The Neapolitan gratin pasta warms the heart and soul. How to describe it? It is a kind of baked pasta timbale, filled with cooked ham, mozzarella, smoked cheese or provolone, bechamel, well au gratin on the outside. An easy easy recipe that reserves great satisfactions.
My version is the one I learned from my father (who in turn learned it from my grandmother). When I smelled the aroma of the more than generous sprinkling of pepper required by the recipe in the air, I knew it would be a really happy Sunday.
Pasta au gratin: Neapolitan recipe
The recipe for pasta au gratin requires the use of bechamel, strictly homemade. Try our basic recipe or that of bechamel with extra virgin olive oil, for an even more intriguing flavor.
The procedure is very simple, just follow a few rules to prepare a perfect dish.
Ingredients for four people
1 l Bechamel
500 g Pasta rigata (rigatoni, ziti or macaroni)
200 g Mozzarella
200 g Provola or scamorza cheese
250 g Cooked ham
Grated Parmigiano Reggiano
Extra virgin olive oil
To prepare the pasta au gratin, start boiling the water and in the meantime cut the cooked ham into small pieces and the scamorza cheese into cubes (if you like, use provola or scamorza cheese smoked for a more intense taste). Also cut the mozzarella into pieces and dab it with a little kitchen paper to absorb the excess liquid.
Cook the pasta al dente and transfer it to a large bowl: add the bechamel, a pinch of nutmeg, plenty of pepper and 2-3 tablespoons of grated Parmesan. Start mixing and add the scamorza, mozzarella and ham. Mix once more, mixing all the ingredients well.
Transfer everything to a baking dish, sprinkle with Parmesan cheese, breadcrumbs and a drizzle of oil to promote gratin. Complete the cooking in a preheated oven at 180 ° for about 20 minutes, until the surface is golden brown. To ensure you a result super crunchy, move the dish to the top shelf of the oven and use the grill function about 5 minutes from the end of cooking.
Let it rest for a few minutes before serving and get ready for the delicious taste.
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