65 minutes

Orecchiette (fresh pasta), 25oz
Butter, 4oz
Milk, 34 fl oz
Pastry flour, 4oz
Tomato puree, 25oz
Salt, to taste
Nutmeg, to taste
Shelled peas, 5,3oz
Grated Parmigiano Reggiano, 1,7oz
Carrots, 1,7oz
Extra virgin olive oil, 5tbsp
Onion, 1,7oz


In a saucepan, brown the oil with the chopped carrot and onion. Add the tomato puree, salt and cook for about 25 minutes.
Prepare the besciamella sauce by melting butter, then adding flour to form a roux, add milk and let thicken. Season with salt and nutmeg.
Cook the orecchiette al dente.
Boil the peas for a few minutes in boiling water, then drain and transfer them into cold water. Drain again and set aside.
Stir orecchiette with tomato sauce, some besciamella sauce and peas, add Parmigiano Reggiano and mix well.
Move pasta in a greased baking tray, placing it in a single layer, sprinkle the rest with besciamella sauce, add Parmigiano Reggiano and butter.
Cook the orecchiette pie in the oven for 25 minutes at 392°F, on gratin + ventilated mode.