Baked Pasta alla Boscaiola
Baked pasta alla boscaiola is a tasty and stringy baked pasta dish. Discover here doses and procedure to prepare this recipe at home!
Dietary Information
Servings:
- 1
To prepare the baked pasta alla boscaiola, clean the mushrooms and slice them 1. Chop celery, carrot and onion, then heat a drizzle of oil in the pan and pour in the chopped vegetables for the sauté 2. Let it sauté for a few minutes 3.
- 2
Add the diced cooked ham 4 and continue to sauté for another 2-3 minutes. Add the champignon mushrooms 5 and the peas 6. Cook for 7-8 minutes, stirring occasionally.
- 3
Deglaze with white wine 7. Season with salt 8 and let it soften for about 6-7 minutes, adding hot water if the sauce should become too thick 9.
- 4
Turn off the heat and set aside 10. Cook the pasta in salted water 11 and drain it al dente, then transfer it to a bowl 12.
- 5
Add the sauce 13 and the béchamel sauce 14. Assemble the pan: pour a first layer of pasta 15.
- 6
Place 4 Sottilette® Fila e Fondi with mozzarella on top 16 17 and then cover with a second layer of pasta 18.
- 7
Complete with grated cheese 19 and bake in a preheated fan oven at 220°C for 10 minutes 20. Once ready, take the pan out of the oven and place 4 Sottilette® Fila e Fondi on top 21.
- 8
Let the heat melt the cheese gently 22 23 and serve your baked pasta alla boscaiola 24.
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