Mass gratin in the oven

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  • Mass small, such as penne: 400 g
  • Sea salt and black pepper, ground at the time:
  • Bechamel sauce: 600 ml
  • Parmesan cheese, grated at the time: 6 Tablespoons
  • Ham high quality, to cut small cubes: 225 g
  • unsalted butter: 3 Tablespoons


Preheat the oven to 200 c (gas: 6). Bake the dough in plenty of water seasoned with salt, until al dente. Drain the pasta and again put it in the pan. Meanwhile, heat the sauce over low heat and add 4 tablespoons of parmesan cheese. Join the mass 3/4 of the bechamel sauce and ham. Mix carefully.

Grease a dish that can go around the table and in the oven (25 cm x 30 cm) with half the amount of butter. Lie within the pasta with the sauce and the ham. Cover with the remaining bechamel sauce.

Over spread nozinhas of butter and the rest of the cheese. Bake in the oven for about 15 minutes, or until golden and bubbling.

Remove from oven and let stand for 5 minutes before serving.

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