This Brussels sprouts and prosciutto cotto (cooked ham) pasta bake is creamy and delicious. I just love its colours and the delicate flavour. It is definitely a must-try!


300g Brussels sprouts
400g farfalle (or favourite pasta)
150g cooked ham
2 garlic cloves
Parmesan cheese
Extra virgin olive oil
Salt, Pepper

For the bechamel:
100g 00 flour
100g unsalted butter
1 lt full cream milk
Ground nutmeg, salt, pepper








Preheat the oven to 200°C grill mode.

Wash and cut the Brussels sprouts in half.
In al large saucepan, heat 4-5 tbsp of Extra virgin olive oil on a low heat. Slightly press the garlic cloves with a knife blade, then peel and fry for 1 minute. Add the sprouts and cook for 15 minutes. Add a scoop of hot water if necessary. Add salt at your taste.

Bring a large pot of salted water to a boil.
Meanwhile prepare the bechamel. Heat the milk in a pan without bringing to a boil. In a heavy-bottomed sauce pan, melt the butter then add the flour and whisk for 2 minutes until golden to obtain a roux. Remove the pan from the stove. Pour the hot milk in the pan, adding a little at time, and whisk. Add a pinch of salt, pepper and a hint of nutmeg. Simmer, stirring continuously, until smooth. Turn off the flame and cover the surface with cling wrap to prevent a skin forming.

Cook the pasta as indicated on the package.
Cut the cooked ham into little squares.
Drain the pasta and add it to the Brussels sprouts. Season with bechamel, Parmesan cheese and cooked ham. Mix well to combine the ingredients. Put the pasta in a greased baking pan. Top with more grated Parmesan and grill for 10 minutes to create a nice golden crust.