Pasta Pasticciata (my way!)

For non-italians this might mean nothing at all. But for every italian "pasta pasticciata" means "mamma's delicious baked pasta!"

The literal translation would be something like "messy pasta" and the origin of this type of dish goes deep in the italian culture! We buy and cook a lot of food. We all know that. It means love for us, it means making guest happy, it means " come and visit again soon, I will make you feel like you belong here!"

But we know..maybe at times this is too much! So much that we might have loads of left overs after the weekends or after a guest has been home with us!

But every italian has grown up hearing "e' un peccato mortale buttare il cibo! " meaning " it is a sin to throw food away!". So this is how this MESSY PASTA is born. It is a oven baked pasta with all of your your left overs! Usually includes everything that is about to be binned and need to go in the oven! And what a most delicious idea of baking it with pasta and white sauce?

Nowadays this dish sometimes is made just because we miss that flavour again! That nonna flavour, that mamma's flavour, the sunday lunches memory!

So this is my version of pasta pasticciata!

Doses for 2 - 3portions

INGREDIENTS

- for the bechamel sauce : 100 g butter, 1 L milk , flour 100 g

- 200 g pasta

- 1 courgette

- 100 g peas

- 100 g ham ( optional if vegan choice)

- EVO oil 2 tbsp

- 50 g of parmigiano reggiano

PROCEDURE

- Start by preparing the bechamel sauce.

(This is one of the most typical sauce we make in italy so it is a must that you know how to cook it properly. If you do not know how to do it...follow the recipe HERE )

- Once the bechamel sauce is ready the most of the job is done!

- in a pan heat some olive oil and cook peas an courgettes until they have softened up. Then turn it off.

- Add some ham and stir until well mixed together.

- Cook the pasta in boiling water for 4-5 minutes only.

It will finish to cook in the oven so do not let it cook for the cooking time on the pasta packaging or to much or it will become too soft!

- Once pasta is half-cooked transfer it in a oven proof pan ( or if it is already oven proof as mine just drain the water and leave there the pasta)

- add the bechamel sauce, then the vegetables, and the ham. Mix it well.

- Cover with abundant grated parmigiano

- Bake for 10-15 minutes at 150 degrees in the oven until the pasta on the top has become a bit crispy and golden ( given by the melted parmigiano)

- Serve piping hot!

and enjoy every bite !

SUGGESTIONS

- This pasta can be made with literally everything you have! Can be done entirely vegan if you use alternatives to milk and butter to prepare the sauce such as soya milk or spreadable instead of butter or already vegan white sauces! Can be done with all vegetables and no meat! it is literally up to you what you want to bake as long as you enjoy making it and eating it, the italian spirit will love you!