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🍝 Classic Pasta Bake with Béchamel Sauce

902 kcal · 30 min · 4 servings

Ingredients

• 400 g macaroni
• salt
• 1 onion
• 200 g frozen peas
• 200 cooked ham
• 50 g butter
• pepper (from the mill)
• 250 g Gruyère cheese (42% fat in dry matter; freshly grated)
• 2 tbsp spelt flour Type 1050
• 500 ml milk (3.5% fat)
• nutmeg

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Break the pasta into bite-sized pieces.
3. 3. Cook the pasta in the salted water until it is just tender (al dente).
4. 4. Drain the pasta and rinse it briefly with cold water so it does not stick.
5. 5. Let the pasta drain well.
6. 6. Peel the onion and cut it into fine cubes.
7. 7. Let the peas thaw.
8. 8. Cut the ham into small cubes.
9. 9. Heat one tablespoon of butter in a pan.
10. 10. Sauté the onion cubes in it until translucent.
11. 11. Add the peas to the pan.
12. 12. Season the mixture with salt and pepper.
13. 13. Cook the peas for about 3 minutes over medium heat.
14. 14. Remove the pan from the heat.
15. 15. Stir in the ham and half of the cheese into the mixture.
16. 16. Melt the remaining butter in a saucepan.
17. 17. Stir the flour into the melted butter.
18. 18. Pour in the milk gradually while stirring constantly.
19. 19. Let the sauce simmer for about 5 minutes.
20. 20. Stir occasionally to prevent burning.
21. 21. Season the sauce with salt, pepper, and nutmeg.
22. 22. Preheat the oven to 180 degrees (convection: 160 degrees, gas: level 2-3).
23. 23. Mix the drained pasta with the pan mixture.
24. 24. Fill the pasta mixture into a baking dish.
25. 25. Pour the béchamel sauce evenly over it.
26. 26. Sprinkle the remaining cheese over the bake.
27. 27. Bake the bake for about 30 minutes in the oven.
28. 28. Remove the bake from the oven when it is golden brown on top.

Nutrition per serving

• kcal: 902
• Protein: 49 g · Fett/Fat: 28 g · Carbs: 88 g