To make the white baked pasta, start by preparing the béchamel sauce: heat the milk in a small saucepan and add a pinch of grated nutmeg.

Meanwhile, in another saucepan, melt the butter over low heat. Add the flour and whisk together, cooking for a few minutes while stirring constantly. Don’t let it brown or stick.

This mixture is called a roux. Gradually add the hot milk, whisking constantly to prevent lumps. Cook over low heat until the sauce starts to boil, then add a pinch of salt.

Now add the ricotta and whisk vigorously to blend the sauce. Continue cooking the béchamel over low heat until it thickens.

Once the béchamel is creamy, transfer it to a bowl and cover it with plastic wrap, pressing it directly onto the surface of the sauce.

For the filling, cut the slice of cooked ham into 1/2-inch cubes. Wash the zucchini, trim the ends, cut them in half lengthwise, then slice into half-moons.

In a skillet, heat the olive oil with the garlic clove (cut in half and core removed). Let it brown, then remove the garlic and add the zucchini, followed by the peas.

Next, cook the pasta: bring a large pot of salted water to a boil. Add the fusilli and cook until al dente.

Once cooked, drain the pasta and add it to the skillet with the vegetables and ham. Stir to combine. Lightly whisk the béchamel with a wooden spoon, pour it into the skillet, and mix everything together.

Broil on the top rack of a preheated oven at 465°F (240°C) for about 6-8 minutes, or until the béchamel is golden and bubbly.