Pasta al Forno Bianca: A Creamy and Savory Italian Delight
Category: First Course (Primi Piatti)
Servings: 4
This Pasta al Forno Bianca is a delectable Italian dish, offering a rich combination of creamy béchamel sauce, tender fusilli, and savory ingredients like zucchini, prosciutto, and peas. It’s perfect for a family dinner or a special occasion, offering a comforting, creamy flavor that will surely please the palate. The balance of textures—from the crunch of sautéed vegetables to the smoothness of the creamy sauce—makes this dish truly irresistible. Here’s how to recreate this delightful classic at home.
Ingredients for Pasta al Forno Bianca
| Ingredient | Quantity |
|---|---|
| Fusilli | 320g |
| Zucchini | 280g |
| Cooked ham (prosciutto cotto) | 200g |
| Green peas | 200g |
| Parmigiano Reggiano DOP (Grated) | 30g |
| Garlic | 1 clove |
| Extra virgin olive oil | 30g |
| Salt | To taste |
| Black pepper | To taste |
| Whole milk | 500g |
| Ricotta cheese | 330g |
| All-purpose flour (00) | 50g |
| Butter | 50g |
| Nutmeg | To taste |
Instructions for Pasta al Forno Bianca
Step 1: Prepare the Béchamel Sauce
Begin by preparing the creamy béchamel sauce. In a small saucepan, melt the butter over low heat. Once the butter has melted, add the flour all at once, stirring constantly to create a smooth roux. Cook for a minute or two, ensuring the flour doesn’t brown.
Gradually add the warm milk to the roux, pouring it in small increments while stirring continuously to avoid lumps. Continue to cook and stir the sauce over low heat until it thickens and reaches a smooth, creamy consistency. Season with a pinch of salt and freshly grated nutmeg for a fragrant touch.
Once the béchamel has thickened, remove it from the heat. Transfer it to a bowl, cover with plastic wrap directly on the surface of the sauce (to prevent a skin from forming), and set it aside to cool.
Step 2: Sauté the Vegetables and Prosciutto
While the béchamel cools, move on to the savory filling. Start by dicing the cooked ham (prosciutto cotto) into small cubes, about 1 cm in size.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the whole garlic clove (which has been peeled and left intact). Allow the garlic to infuse the oil, turning golden, then remove it from the pan once it has softened and released its aroma.
Add the zucchini, cut into thin slices or small cubes, and sauté for a couple of minutes until they begin to soften but still retain a slight crunch. Next, add the prosciutto and the green peas, mixing well. Season with salt and freshly ground black pepper to taste. Continue to cook for another 10 minutes or so, ensuring the zucchini stays crisp-tender and the prosciutto is slightly caramelized.
Step 3: Boil the Pasta
While the vegetables and prosciutto cook, bring a large pot of salted water to a boil. Add the fusilli and cook until al dente, following the package instructions. Once the pasta is ready, drain it well, reserving a small cup of pasta water for later.
Step 4: Combine the Pasta with the Sauce
Return to the sauté pan with the vegetables. Add the drained fusilli directly into the pan, mixing the pasta with the cooked vegetables and prosciutto. Pour the cooled béchamel sauce over the mixture, and stir gently to coat the pasta evenly. If the mixture seems too thick, add a little bit of the reserved pasta water to loosen it up, creating a creamy and cohesive texture.
Step 5: Assemble the Pasta al Forno
Preheat your oven to 230°C (450°F) and set it to grill (broil) mode.
Transfer the pasta mixture into a 25 cm (10-inch) baking dish, spreading it out evenly. Sprinkle the grated Parmigiano Reggiano generously over the top of the pasta.
Step 6: Bake and Grill
Place the dish in the preheated oven under the grill. Bake for about 6-8 minutes, or until the top is golden and crispy. The gratin should form a delicious, bubbling crust.
Step 7: Serve and Enjoy
Once your Pasta al Forno Bianca is golden and bubbling, remove it from the oven and let it cool slightly before serving. You can enjoy it warm or at room temperature—either way, it will be delicious!
Tips for a Perfect Pasta al Forno Bianca
- Add-ins and Variations: Feel free to customize this dish with other vegetables or proteins of your choice. Mushrooms, spinach, or even grilled chicken could work well in place of the prosciutto or zucchini.
- Make it Ahead: You can prepare the entire dish a day in advance. Simply assemble the pasta, cover it with foil, and refrigerate. When ready to serve, bake it as directed, adding a few extra minutes to account for the chilled ingredients.
- Cheese Choices: For an even richer flavor, you can experiment with adding a combination of different cheeses, such as mozzarella, fontina, or gouda. These will melt beautifully and add extra creaminess.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 670 kcal |
| Protein | 26g |
| Carbohydrates | 75g |
| Fat | 30g |
| Saturated Fat | 12g |
| Fiber | 4g |
| Sodium | 600mg |
| Sugars | 9g |
| Calcium | 250mg |
Pasta al Forno Bianca offers a delicious balance of creamy and savory flavors. It’s the perfect comforting dish for a cozy meal at home, and it’s sure to impress guests at a dinner gathering. Whether served hot or at room temperature, this baked pasta dish provides the ultimate in both flavor and texture.
This recipe is just one of the many ways to bring Italian comfort food to your kitchen. Enjoy the creamy goodness and treat your loved ones to a delicious meal they’ll rave about!
