Baked Ziti with Prosciutto and Peas

I really like Williams-Sonoma cookbooks because I have found that their recipes always turn out well (unlike some people's recipes, Rachael Ray). I think they must test their recipes like crazy until they get it just right.

I made this baked ziti casserole twice so far, and both times it turned out well and was a big hit. It's very easy to make. The hardest part was grating all the parmesan cheese (which was easy for me, because I delegated that to Guy):

Preheat oven to 425 and grease a 2-qt. baking dish. Boil 1 lb. of tubular pasta with 2 tablespoons salt and cook until al dente.

Now it's time to make the white sauce. Melt 1/2 cup butter in a thick-bottomed pan (use a Le Creuset if you have one) and add 1/2 cup flour, stirring constantly. Gradually add 4 cups milk and stir or whisk constantly to keep it lump-free. Stir for 5 to 10 minutes until sauce has thickened. Now remove from heat and add 2 cups freshly grated parmesan cheese, 1 cup peas (frozen is fine), 1/8 teaspoon freshly grated nutmeg, and 1/4 pound chopped prosciutto. Add the pasta and stir everything together.

Pour the mixture into your greased baking dish and sprinkle with 1/2 cup fresh bread crumbs (I made mine in a mini food processor). Bake 20 minutes. Let cool 10 minutes. Serves 4 - 6.

Recipe jacked from Williams-Sonoma: One Pot: Food Made Fast (Hardcover) by Carolynn Carreno