The first time I made this recipe was on a day when I only had simple ingredients on hand, but I wanted something hearty. I boiled the spaghetti without thinking too much, and while it was cooking, I quickly made a béchamel sauce, just like for the macaroni and cheese from my childhood. In the end, I mixed everything together and put it in the oven. It turned out to be a hit with everyone, without complicating things.
Quick Info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Cooking/baking time: 25-30 minutes
Servings: 4
Difficulty: easy
Recipe suitable for lunch or dinner
Ingredients
250 g spaghetti
200 g cheese
200 g pressed ham
125 g mozzarella
For the béchamel sauce:
60 g butter
50 g flour
600 ml milk
Salt and pepper to taste
Preparation method
1. Boil the spaghetti in salted water according to the instructions on the package. When done, drain well.
2. Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Once melted, add the flour and whisk vigorously to prevent sticking or lumps.
3. Gradually pour in the hot milk, continuously whisking. You will see it thicken quite quickly. Once all the milk is added, let it cook a bit longer until the sauce is well combined. Season with salt and pepper to taste.
4. Cut the ham and cheese into cubes. I prefer to leave the ham larger, but everyone can adjust according to their preferences.
5. Place the drained spaghetti in a large dish. Pour the béchamel sauce over them, then add the diced ham and cheese. Gently mix to combine everything.
6. Grate the mozzarella on a large grater (or tear it into pieces by hand) and sprinkle it on top.
7. Place everything in an ovenproof dish and bake at 180°C in a preheated oven until nicely browned on top and the mozzarella has melted. Baking time varies, but usually 25-30 minutes is sufficient.
8. Remove the dish, let it cool for a few minutes, and portion out.
Why I make this recipe often
It’s quick, doesn’t require many ingredients, and nothing is left on the table. Basically, it’s made from what you have in the fridge. I like that it can be served warm or at room temperature, and if there are leftovers, they can be easily reheated the next day.
Tips and variations
Tips
Stir the sauce constantly to prevent the flour from burning.
Taste for salt and pepper at the end, especially after adding all the ingredients.
If you want a creamier result, you can mix the mozzarella directly into the spaghetti, ham, and cheese mixture, not just on top.
Substitutions
You can use any type of ham you prefer or even leftovers of cooked meat.
The cheese can be replaced with another type of hard cheese if you don’t have cheese on hand.
Variations
Add some cooked or quickly sautéed vegetables, such as broccoli or peas, for extra color and texture.
You can use short pasta if you don’t have spaghetti; the result is just as good.
Serving ideas
It pairs well with a simple salad of tomatoes or cucumbers for balance.
It can also be served as a side dish alongside a roast.
Frequently asked questions
Can the recipe be made without mozzarella?
Yes, mozzarella gives an appealing look on top, but you can use just cheese or another melting cheese.
Is béchamel sauce necessary?
The béchamel sauce binds the mixture and makes it creamy. Without it, the pasta would be drier.
Can I use another type of pasta?
You can use any pasta you have on hand; it doesn’t have to be spaghetti. Short pasta like penne or fusilli works just as well.
How long can I keep it in the fridge?
Usually, it keeps well for 1-2 days in the fridge. You can reheat portions in the oven or microwave.
Nutritional values
Estimate for one serving (out of 4):
Calories: approx. 550-600 kcal
Protein: 26-30 g
Fat: 22-28 g
Carbohydrates: 60-65 g
Values may vary depending on the type of ham or cheese used. The recipe is hearty, suitable for a main meal.
Storage and reheating
It can be stored in the fridge in a closed container for up to 2 days. For reheating, you can use the oven or microwave. The texture will be better if you heat it in the oven, covering the dish so it doesn’t dry out on top.
Quick Info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Cooking/baking time: 25-30 minutes
Servings: 4
Difficulty: easy
Recipe suitable for lunch or dinner
Ingredients
250 g spaghetti
200 g cheese
200 g pressed ham
125 g mozzarella
For the béchamel sauce:
60 g butter
50 g flour
600 ml milk
Salt and pepper to taste
Preparation method
1. Boil the spaghetti in salted water according to the instructions on the package. When done, drain well.
2. Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Once melted, add the flour and whisk vigorously to prevent sticking or lumps.
3. Gradually pour in the hot milk, continuously whisking. You will see it thicken quite quickly. Once all the milk is added, let it cook a bit longer until the sauce is well combined. Season with salt and pepper to taste.
4. Cut the ham and cheese into cubes. I prefer to leave the ham larger, but everyone can adjust according to their preferences.
5. Place the drained spaghetti in a large dish. Pour the béchamel sauce over them, then add the diced ham and cheese. Gently mix to combine everything.
6. Grate the mozzarella on a large grater (or tear it into pieces by hand) and sprinkle it on top.
7. Place everything in an ovenproof dish and bake at 180°C in a preheated oven until nicely browned on top and the mozzarella has melted. Baking time varies, but usually 25-30 minutes is sufficient.
8. Remove the dish, let it cool for a few minutes, and portion out.
Why I make this recipe often
It’s quick, doesn’t require many ingredients, and nothing is left on the table. Basically, it’s made from what you have in the fridge. I like that it can be served warm or at room temperature, and if there are leftovers, they can be easily reheated the next day.
Tips and variations
Tips
Stir the sauce constantly to prevent the flour from burning.
Taste for salt and pepper at the end, especially after adding all the ingredients.
If you want a creamier result, you can mix the mozzarella directly into the spaghetti, ham, and cheese mixture, not just on top.
Substitutions
You can use any type of ham you prefer or even leftovers of cooked meat.
The cheese can be replaced with another type of hard cheese if you don’t have cheese on hand.
Variations
Add some cooked or quickly sautéed vegetables, such as broccoli or peas, for extra color and texture.
You can use short pasta if you don’t have spaghetti; the result is just as good.
Serving ideas
It pairs well with a simple salad of tomatoes or cucumbers for balance.
It can also be served as a side dish alongside a roast.
Frequently asked questions
Can the recipe be made without mozzarella?
Yes, mozzarella gives an appealing look on top, but you can use just cheese or another melting cheese.
Is béchamel sauce necessary?
The béchamel sauce binds the mixture and makes it creamy. Without it, the pasta would be drier.
Can I use another type of pasta?
You can use any pasta you have on hand; it doesn’t have to be spaghetti. Short pasta like penne or fusilli works just as well.
How long can I keep it in the fridge?
Usually, it keeps well for 1-2 days in the fridge. You can reheat portions in the oven or microwave.
Nutritional values
Estimate for one serving (out of 4):
Calories: approx. 550-600 kcal
Protein: 26-30 g
Fat: 22-28 g
Carbohydrates: 60-65 g
Values may vary depending on the type of ham or cheese used. The recipe is hearty, suitable for a main meal.
Storage and reheating
It can be stored in the fridge in a closed container for up to 2 days. For reheating, you can use the oven or microwave. The texture will be better if you heat it in the oven, covering the dish so it doesn’t dry out on top.