Freezer Frenzy – Baked Ziti with Ham & Peas

In my mad dash to load my freezer with as many meals as possible before Baby Kaz II arrives I have been saving some to share with you.  The tricky part about most freezer meals is that I think you get a lot of lasagnas, manicottis, spaghettis sauces etc.  Not that I don’t love a good red Italian sauce but eating it night after night can get tiresome.  So yes, this is a pasta dish but in my opinion it is entirely different, fresh and delicious.  This recipe makes enough for one 2 qt dish. However, if you didn’t feel like doubling it (although it is very simple to make two of) you could try and split it between two square dishes which would probably be more than enough.  One for dinner and one for the freezer – perfect!

Baked Ziti With Ham & Peas
1 lb ziti
1/2 cup unsalted butter
1/2 cup flour
4 cups milk
1/8 to 1/4 teaspoon nutmeg
2 cups Parmesan
1 cup frozen baby peas (I like to put in at least two cups)
(I think you could also add or substitute some crisp steamed chopped broccoli for a different veggie/flavor)
1/4 lb prosciutto or sandwich ham chopped (I like to put in 1/2 lb)
1/2 cup bread crumbs

I think adding the extra veggies/meat makes it more of a rounded meal (plus a salad and maybe an extra veggie) rather than just a creamy pasta dish.

1. Preheat your oven to 425 and lightly grease a 2 qt baking dish or whatever you are using.

2. Cook your ziti in boiling, salted water until al dente (just barely tender)

3. Melt your butter in a pot over medium heat.  Add the flour and cook stirring constantly for 30 seconds. Start to slowly pour in your milk stirring/whisking the whole time so it doesn’t clump.  Cook until your sauce begins to thicken and get creamy – 5 to 10 min ( always around 10 for me). 

4. Stir in your nutmeg, cheese, peas and ham.

5. Combine your sauce and pasta either in the pot if it will fit or a mixing bowl until evenly coated.  Pour into your baking dish and top with bread crumbs.

6. Bake approx 20 minutes until the sauce is bubbling and the bread crumbs are golden.

Original Recipe From Williams Sonoma “One Pot” Cookbook