Instructions:
Preheat oven to 450 degrees. Toss zucchini with 1 /2 tsp salt and olive oil. Bake for 12 minutes. Remove zucchini and set aside. Reduce oven temperature to 350 degrees. Saute onion and salt in olive oil for 6-8 minutes. In the meantime, cook the pasta in a generous pot of salted, boiling water until al dente. Drain pasta and let cool. Microwave milk until hot. Melt butter in a large saucepan; add flour and cook for a minute, whisking constantly. Remove from heat. Add 1 tsp salt,one-third of milk, and whisk until sauce thickens. Add another third of the milk and whisk until thickens. Add the remaining milk and bring to a boil, stirring constantly. Remove from heat and add 1 /2 cup Parmigiano.Toss pasta with onions and béchamel sauce. Butter a three-quart (9"x13") casserole dish.Add one-third of pasta mixture. Add half of the zucchini, half of sauce, half of ham and half of cheese. Layer with another third of pasta. Add remaining zucchini, sauce, ham and cheese. Top with remaining pasta and sprinkle with remaining Parmigiano cheese.Bake at 350 degrees for 40-50 minutes. Serves 4 to 6.
 Email this page to a friend
|
