Tubettini with cooked ham [1]

300 g tubettini pasta (or your favorite maccheron

500 g Portobello mushrooms

80 g cooked ham, chopped

70 g grated Grana Padano Riserva

200 ml béchamel

100 ml double cream

1 tsp chopped shallots

1 tbsp extra virgin olive oil

20 g butter

25 ml white wine

8 g chopped parsley

Salt, pepper and nutmeg to taste

For the bechamél:

50g butter

30 g flour

200 ml full fat milk

Pinch of nutmeg

salt & pepper

Servings

4

Person

Preparation Time

50

min

1

For the béchamel: Melt the butter, add flour and prepare roux. In the meantime, bring the milk to boil and add nutmeg, salt & pepper. Add the milk gradually to the flour and make sure there are no lumps.
2

For the pasta: Pre-heat the oven to 190°C. Cook the tubettini pasta in salted boiling water.
3

Meanwhile, sweat the shallots with extra virgin olive oil. When the shallots are golden, add the mushrooms and the white wine. Cook until the wine has evaporated.
4

Drain the pasta from the pan once it is al dente and sauté with the mushrooms and shallots. Add half the Grana Padano, the béchamel, the cream, the ham and the chopped parsley and mix everything together.
5

Grease a casserole dish with butter and dust with some of the Grana Padano cheese. Put the pasta mix in the tray and sprinkle the remaining Grana Padano on top. Bake in the oven for 20 minutes until golden on top.