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Baked Pasta with Mushrooms, Peas, and Béchamel

17/11/2023

Baked pasta with mushrooms, peas, and béchamel is a hearty and flavorful dish, perfect for a family dinner or a Sunday gathering. Here’s the recipe:

Ingredients

  • 500 g of short pasta (penne, rigatoni, fusilli)
  • 300 g of mushrooms (fresh or frozen)
  • 200 g of peas (fresh or frozen)
  • 50 g of butter
  • 50 g of flour
  • 500 ml of milk
  • Nutmeg to taste
  • Salt and pepper to taste
  • 100 g of grated cheese (Parmesan or Pecorino)
  • Extra virgin olive oil
  • (Optional) 100 g of cooked ham or pancetta cubes to add an extra touch of flavor

Preparation

  1. Preparation of mushrooms and peas: If using fresh mushrooms, clean and slice them; if using frozen mushrooms, let them thaw. For the peas, if they’re fresh, you’ll need to blanch them first; if frozen, they can be used as is.

  2. Pasta cooking: Cook the pasta in plenty of salted water until al dente (three-quarters of the cooking time indicated on the package), then drain and cool under running water to stop the cooking process.

  3. Béchamel sauce preparation: In a saucepan, melt the butter, add the flour and whisk quickly to create a roux. Cook for a couple of minutes over low heat, then gradually pour in the hot milk, continuing to whisk to avoid lumps. Cook over medium heat until the béchamel sauce thickens. Season with salt, pepper, and a dash of nutmeg.

  4. Mushrooms and peas in a pan: In a non-stick pan, heat a drizzle of extra virgin olive oil and cook the mushrooms. After a few minutes, add the peas and sauté for a few more minutes. If desired, add cooked ham or pancetta cubes, sautéing until golden brown.

  5. Assembling the dish: In a baking dish, create a layer of pasta, distribute a portion of the mushrooms and peas over it and sprinkle with some béchamel sauce and grated cheese. Repeat the layers until all ingredients are used up, finishing with a layer of béchamel and a generous handful of cheese.

  6. Baking: Bake the pasta in a preheated oven at 180 °C for about 20 minutes, until the surface becomes golden and crispy.

  7. Serving: Let the baked pasta rest for a few minutes before serving, so that the layers settle and the dish is easier to portion.

Curiosity

Baked pasta is a classic Sunday dish in Italy, and each region has its own variants. The addition of mushrooms and peas enriches this traditional dish with flavor and texture, while the béchamel makes it creamy and enveloping.

Enjoy your meal!

Baked Pasta with Mushrooms, Peas, and Béchamel