Pasta and first courses
Pasta and first courses
Baked pasta with artichokes and ham
Baked penne with artichokes, cooked ham and mozzarella. Prepare the artichokes and tomato sauce separately, then bring everything together in layers.
From Nonna Adele’s kitchen
- Cooking
- About 30 minutes for the artichokes, 20 minutes for the sauce and 20 minutes in the oven; pasta cooking time depends on the shape
- Resting
- Soak the artichokes in lemon water for 20 minutes before cooking
Temperatures: 180 °C
LET’S GET COOKING
Method
Trim the artichokes, removing the tough parts and the fuzzy choke. Slice thinly and soak in water with lemon for 20 minutes, then drain.
Put the artichokes in a saucepan with the wine. Cook gently for about 30 minutes, until tender. Check the pan and add a little water if it dries out before the artichokes are cooked.
In another saucepan, soften the chopped onion in oil. Add the passata, season with salt and cook for about 20 minutes.
Cook the penne in salted water and drain while al dente. Cut up the ham and mozzarella.
Oil a 28 × 25 cm baking dish. Layer in half the pasta, artichokes, ham and mozzarella, followed by half the sauce and Parmigiano.
Repeat with the remaining ingredients. Bake in a preheated oven at 180 °C for about 20 minutes. Use a clean food thermometer to check that the centre reaches at least 74 °C, extending the cooking time if needed. Let the dish settle briefly before serving.
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