Pasta Gratin with Raw Ham Recipe

Ingredients:

• 1 lb. short pasta (rigatoni, penne, fusilli etc.)
• 4 oz. raw ham, sliced thin and chopped
• 2 cups béchamel sauce (homemade or store-bought)
• 1 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 tbsp. extra-virgin olive oil
• Optional: chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F.
2. Bring a large pot of salted water to a boil. Add the pasta and cook for a couple of minutes less than the package instructions suggest.
3. While the pasta is cooking, prepare the béchamel sauce. If using a store-bought one, heat it up in a saucepan. If making it from scratch, melt 3 tbsp. butter in a saucepan over medium heat. Add 3 tbsp. flour and whisk until smooth. Cook for a minute, then add 2 cups warm whole milk and whisk until smooth. Add a pinch of salt and continue cooking, stirring frequently, until the sauce thickens. Remove from heat.
4. Drain the pasta and put it back into the pot. Add the béchamel sauce, raw ham, salt, black pepper, and 1/2 cup grated Parmesan. Stir well.
5. Grease a 9×13 inch baking dish with extra-virgin olive oil. Pour the pasta mixture in the dish and level it with a spatula. Sprinkle the remaining 1/2 cup grated Parmesan on top.
6. Bake for 20-25 minutes, or until golden brown on top and bubbly.
7. Remove from the oven and let cool for 5 minutes. Serve hot, optionally garnished with chopped fresh parsley.

Verdict:

This pasta gratin with raw ham is a comforting and hearty dish that will please any crowd. The combination of cheesy pasta and savory ham is simply irresistible. The crispy Parmesan crust on top adds a nice texture contrast to the creamy pasta filling. Serve it with a simple green salad or some crusty bread for a complete meal.