Pasta au gratin has had a place on my family's Sunday lunch table for as long as I can remember. My nonna's version of this Neapolitan pasta dish always had a delightfully crunchy surface that encased a stringy, creamy interior. Similar to a timbale or baked pasta, pasta au gratin contains prosciutto cotto, mozzarella, scamorza or provola cheese, and béchamel sauce, all baked to crispy perfection.
My father, who inherited this recipe from his nonna, passed it down to me. Every time I make it, it takes me back to my childhood, and how the fragrance of freshly grated black pepper meant that I was in for a happy Sunday.
Neapolitan pasta au gratin
Ingredients:
(Serves 4)
1 qt. homemade béchamel sauce
1 lb. pasta rigata (rigatoni, ziti, or macaroni)
7 oz. mozzarella cheese
7 oz. provola or scamorza cheese, regular or smoked
9 oz. prosciutto cotto (or ham)
Grated Parmigiano Reggiano
Breadcrumbs
Extra-virgin olive oil
Freshly ground black pepper
Nutmeg
Steps:
Bring a pot of water to a boil and add salt. In the meantime, dice the prosciutto cotto and provola or scamorza. Dice the mozzarella and pat with paper towels to absorb the excess liquid.
Cook the pasta in the salted boiling water until al dente and transfer it to a large bowl. Add the béchamel, a pinch of nutmeg, 2-3 Tbsp. grated Parmigiano, and plenty of freshly ground black pepper. Stir and add the scamorza, mozzarella, and prosciutto, and keep stirring until well mixed.
Preheat the oven to 350°F. Transfer the pasta mixture to an oven-safe baking dish, sprinkle with Parmigiano, breadcrumbs, and a drizzle of oil. Place in the oven for around 20 minutes or until the surface turns golden brown. To make it super-crunchy, move the pan to the top rack in the oven and broil for five minutes at the end of cooking.
Let rest a few minutes before serving.
