Mini penne casserole with ham and mozzarella
- Energy Kcal 1110
- Carbohydrates g 84.1
- of which sugars g 10.5
- Protein g 63.4
- Fats g 57.9
- of which saturated fat g 32.34
- Fiber g 2.6
- Cholesterol mg 182
- Sodium mg 1048
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Mini penne casserole with prosciutto and mozzarella is honestly a true Southern Italian favorite. It makes every meal feel like a celebration, really. In many Italian homes, this great pasticcio di pasta comes out when families want something filling and fun, especially for the kids. And look, the mini penne is perfect for holding onto the creamy sauce, while the salty prosciutto and mozzarella melt into every bite. It's gooey and tender—seriously good texture everyone loves. Baking the pasta gives you that golden top layer—really crispy and inviting. You want to dig in immediately. So, here's the thing: it’s the kind of dish where the aroma of cheese and ham from the oven brings everyone to the kitchen, eager to eat together. Which is great.
Across Southern Italy, families cherish a classic mini penne casserole as more than just dinner—it's about gathering around the table and sharing something comforting that feels like home. Different regions may add their own twist, maybe a touch of tomato sauce or extra cheese, but the heart of the dish comes from simple ingredients combined in a way that feels special. Not fancy, not complicated. And you know what? The way everything bakes together makes each bite soft and cheesy in the middle, with that crispy finish on top. That's why this Italian pasta casserole has remained popular for generations. Seriously, it’s a winner, especially as an easy pasta bake that satisfies everyone without much fuss.
Kids love the mild taste of mozzarella and the slightly salty prosciutto. Adults appreciate how satisfying it is—really really satisfying. Whether you’re looking for new family dinner ideas or just need some comfort food, this dish always gives you that warm, inviting feeling at the table. Making every gathering feel special and connected. Pretty much.
INGREDIENTS
- Ingredients for a 11-inch diameter baking dish
- Mini Penne Rigate pasta 11.3 oz (320 g)
- Prosciutto cotto 10.6 oz (300 g)
- Mozzarella cheese 10.5 oz (300 g)
- Marjoram to taste
- Grana Padano PDO cheese 1.4 oz (40 g) - to grate
- for the parmesan cream
- Whole milk 2 cups (500 g)
- Parmigiano Reggiano PDO cheese 2 cups (200 g) - to grate
- Type 00 flour 6 ¼ tbsp (50 g)
- Butter 3 ½ tbsp (50 g)
How to prepare Mini penne casserole with ham and mozzarella
To prepare the mini penne casserole with ham and mozzarella, start by preparing the Parmigiano Cream. Heat a small pot with the milk (it should just come to a simmer), while in another pan melt the butter over low heat and add the flour gradually 1. Stir vigorously with a hand whisk to obtain the roux. When it reaches a golden color, add the milk 2 and mix it with the other ingredients while continuing to cook on low heat. When the béchamel thickens, remove from heat and gradually add the Parmesan 3 to blend well, continuing to stir with the whisk. When the ingredients are fully combined, the Parmesan cream will be ready: set it aside.
Proceed with the other ingredients for the pasta: cut the cooked ham into slices about 0.4 inches thick 4, then into strips, and finally into cubes 5. Repeat the same with the mozzarella 6.
Now take a pot, pour in the water, and bring to a boil. Then add salt and cook the pasta 7. When it's al dente, transfer it to a large bowl with high sides and pour in the parmesan cream 8. Mix it well with the pasta and add the ham 9.
Then also add the mozzarella 10, salt 11, and pepper 12.
Flavor with finely chopped marjoram 13 and mix the ingredients with a spatula 14. Then transfer the seasoned pasta to an 11-inch diameter baking dish 15, distributing it evenly.
Sprinkle with grated Grana cheese 16 and bake 17 in a static oven preheated to 392°F for 5 minutes, then switch to grill mode for an additional 2 minutes to create a light crust on the surface. Then remove from the oven 18, let it cool slightly to compact the ingredients, and serve your mini penne casserole with ham and mozzarella!