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Fusili gratin with tuna and ham béchamel

Pasta55 minutes4 people500 calories
1/52/53/54/55/5 (44 votes)
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By Irene Arcas

Fusili gratin with tuna and ham

This is one of those 10 recipes: baked fusili au gratin with tuna and ham béchamel. The result is a juicy, delicious, irresistible and incredibly tasty pasta dish.

We will make a bechamel with the aroma and flavor of tuna and serrano ham, full of flavor. They will also have a homemade tomato base, a lot mozzarella cheese that will melt inside and a good Parmesan cheese topping. Irresistible right?

Each spoonful will be a pure pleasure of flavors and juiciness, an absolute delight!

Fusili gratin with tuna and ham

Fusili gratin with tuna and ham béchamel

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These fusili gratin with tuna and ham bechamel are a perfect, tasty and delicious meal.

Fusili gratin with tuna and ham béchamel
  • Irene Arcas
  • Kitchen: Italian company
  • Recipe type: pasta
  • Calories: 500
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 300 g of fusili (or macaroni or any other short pasta)
  • 2 cans of tuna in oil (we separate the tuna and the oil that we will use later)
  • 50 g of ham in cubes
  • 100 g onion
  • 100 g of homemade tomato sauce
  • 20 butter g
  • 40 g flour
  • 500g milk
  • 1 small brick of cooking cream (200 ml)
  • 1 / 2 teaspoon salt
  • 1/2 teaspoon of nutmeg
  • pepper to taste
  • parmesan cheese for grating
  • 1 mozzarella ball maxi size (150-200 g)

Preparation

  1. In a large pot we put 1 liter of water with a heaping teaspoon of salt and put it to heat on the fire. When it starts to boil, add the pasta and cook for the time indicated on the package for the mode. al dente We need the pasta to be a little whole because afterwards it will be in the oven for almost 30 minutes and it will be finished.

    When the pasta is ready, drain and reserve.

  2. We preheat the oven to 180º.

  3. While we prepare the bechamel. For this we are going to add the oil from the can and the butter into the glass. If pieces of tuna fall nothing happens, on the contrary, it will give it more flavor. Add the onion and mash 5 seconds, speed 4. We lower the remains of the lid and walls and add 20 g of diced ham to the glass. We cook 8 minutes, temperature 120º, speed 1. 

     

  4. We add the flour and program 3 minutes, temperature 100º, speed 1.

  5. Add the milk, cream, salt, pepper and nutmeg and program 7 minutes, temperature 90º, speed 4. 

  6. We prepare a deep oven dish and put a layer of the fried tomato sauce on the base. Then we put the pasta that we had reserved. Place the tuna, ham and mozzarella well drained into pieces on top, all well distributed on top.

    Add the bechamel on top and sprinkle with the Parmesan cheese.

     

  7. Bake at 180º for 30 minutes. If after 30 minutes the surface has not been toasted, turn on the grill for about 4 minutes until it is well browned on top.

    Let stand 5 minutes and serve.


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