Entree: Italy – Farfalle al Forno con Prosciutto e Piselli (Baked bow-tie pasta with ham, peas, béchamel, and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 55 min

Ingredients

- 1 lb (450 g) farfalle
- 8 oz (225 g) cooked ham or prosciutto cotto, diced
- 1 cup (150 g) frozen peas, thawed
- 8 oz (225 g) mozzarella, shredded
- 1/2 cup (50 g) grated Parmigiano-Reggiano
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- Pinch of ground nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (25 g) breadcrumbs (optional, for topping)
- 1 tbsp (15 ml) olive oil (optional, to toss breadcrumbs)

Instructions

1. Preheat oven to 375°F (190°C). Cook farfalle in a large pot of salted boiling water until just under al dente; drain and set aside.
2. Make the béchamel: melt butter in a saucepan over medium heat, whisk in flour and cook 1–2 minutes. Gradually whisk in milk until smooth, bring to a simmer and cook until thickened, 4–5 minutes. Season with salt, pepper, and a pinch of nutmeg.
3. In a large mixing bowl, combine cooked farfalle, diced ham, peas, half the mozzarella, half the Parmigiano-Reggiano, and the béchamel; toss gently to combine.
4. Transfer mixture to a lightly greased 9x13-inch (23x33 cm) baking dish. Sprinkle remaining mozzarella and Parmigiano evenly on top. If using, toss breadcrumbs with olive oil and sprinkle over cheese.
5. Bake 20–25 minutes, until bubbly and golden on top. For extra browning, broil 1–2 minutes, watching carefully.
6. Allow to rest 5 minutes before serving.