Timbale of Macaroni

Ingredients for 4 people
400 g of macaroni
500 g tomatoes passed
300 g of peas
1 l.di milk
4 tablespoons of flour
50 g of butter
1 tablespoon parmgiano
grated
1 mozzarella
100 g of cooked ham
1 clove of garlic
l / 2 onion
oil
basil
nutmeg
Salt and pepper
 
Preparation
 Saute 1 / 2 finely chopped onion and 1 clove garlic 1 / 2 cup of olive oil. When the onion is browned, pour in the oil past the tomatoes and peas with a few leaves of basil. Cook on low heat for 30 minutes.
Prepare a white sauce with 1 liter of milk, 4 tablespoons of flour and 50 grams of butter. When ready, add the tablespoon of Parmesan, a pinch of grated nutmeg, salt and pepper. Combined with béchamel sauce previously prepared.
Boil 400 grams of macaroni al dente and drain. In a buttered baking dish and pour in the sauce coats the pasta, prosciutto and mozzarella cheese, cut into slices and keep going until exhaustion. Place in preheated oven for 30 minutes at 200 C.