Pasta Casserole with Puntarelle

5 from 6 votes
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people


Bechamel sauce:

  • 1 size Onion
  • 2 size Garlic cloves
  • 2 size Olive oil
  • 50 g Cherry tomatoes pickled in oil
  • Pepper salt
  • 100 ml Vegetable broth
  • 150 g Scamorza
  • 100 g Prosciutto Crudo (Italian ham)
  • Breadcrumbs and butter for the pan
  • 50 g Butter
  • 40 g Flour
  • 450 ml Milk
  • Pepper, salt, nutmeg
  • Lasagne sheets (finished product)


Explanation to Puntarelle:

  • Since I have had a vegetable and fruit subscription from young people for some time, who sell all kinds of vegetables and fruits at a low price that the supermarkets do not include in their range because the EU standard is not met, I get it every now and then products that I wasn't familiar with either. So now also "Puntarelle". The plant was just almost mutated and too big ..... So Aunt Google asked, and lo and behold, you can even process it. In Italy it is usually prepared with pasta, anchovies and capers, but I didn't have it all, so I had to let my imagination run wild ...
  • Puntarelle (plural), Puntarella (singular) = cicoria aspargo = asparagus-chicory. Relationship with dandelion (also looks like it is too large) and belongs to the bitter vegetables. It is also called "volcanic asparagus".


  • Detach the individual stems from the inner "flower" (picture no. 8) (this is not used), cut them into small pieces and soak them in cold water until all other work steps have been completed.
  • Skin the onion and garlic. Finely dice the onion, coarsely chop the garlic. Lift the pickled tomatoes out of the oil, do not let them drain, cut the larger ones into small pieces. Roughly grate the Scamorza. Tear apart the wafer-thin slices of ham. Butter a small baking dish (approx. 11 x 19 cm) and sprinkle with breadcrumbs.
  • For the bechamel sauce, heat the butter, stir in the flour until it has combined with the butter and deglaze everything with 375 ml of milk, stirring constantly. Then let the heat simmer for another 1 - 2 minutes with the heat turned down, so that the flour can set, stir again and again, season everything with pepper, salt and nutmeg and check the consistency. If the sauce is still too thick, gradually stir in some of the remaining milk. Keep it hot.


  • Preheat the oven to 200 ° O / bottom heat. In a pan, fry the onions and garlic in olive oil until translucent. Drain the puntarelle only slightly and sweat it with it until the white stems look slightly glassy and the green has collapsed a bit. Fold in the tomatoes, season with pepper and salt and add the vegetable stock. Reduce the heat halfway and let everything simmer for another 2 - 3 minutes.
  • Line the mold on the bottom with a layer of lasagne plates, spread half of the puntarelle on top, sprinkle 30 g of the shredded scamorza over it and drizzle some sauce over it. Put another layer of platters on top, cover them with sauce, spread half of the shredded ham over it, put a layer of platters on top. Brush these with a little sauce again and spread the remaining puntarelle, 30 g cheese and sauces as before and put another layer of plates on top, spread them, spread the ham, put the last layer of plates on top, spread and sprinkle with the remaining Scamorza.
  • Slide the mold into the oven on the 2nd rail from below. The cooking time is 20 minutes, then the pasta plates are still slightly al dente. If you like it softer, you have to extend the time by approx. 5 minutes, but then cover the surface a little, because the Scamorza melts very tough and quickly turns brown.
  • You can also serve a fresh salad with this casserole ...... but it was enough for us.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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