Baked Penne with Béchamel Sauce
Victoria Cherniag Ruiz
This baked pasta dish with béchamel sauce is delicious. It will become one of your favorites!!!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 500 grams penne pasta
  • 1 stick unsalted butter , 90 grams
  • 1/2 cups flour , more 2 tablespoons
  • 1 liter whole milk
  • 1 pinch nutmeg
  • 1 cup fontina cheese, grated
  • 1/4 kilos prosciutto, finely sliced into strips
  • 3 tablespoons unsalted butter , cut into cubes
  • salt , to taste
  • pepper, to taste
Preparation
1h
0 mins
Low
  • Preheat the oven to 425 F (220 C).
  • In a pot, melt the butter over medium heat.
  • Add the flour to the butter and whisk for 2 minutes.
  • Gradually add the milk and whisk until it thickens.
  • Let it come to a boil and lower the heat slightly, continuing to stir until it reaches a good thick consistency.
  • Season with nutmeg, 1/2 cup of grated cheese, and prosciutto. Season with salt and pepper to taste. Set aside.
  • Bring a large pot of salted water to a boil and add the pasta. Cook for 5 minutes (the pasta will not be fully cooked because it will finish cooking in the oven).
  • Drain the pasta and once you have removed the water, return it to the pot. Pour the prepared béchamel sauce on top. Stir to coat all the pasta in the béchamel sauce.
  • Place in a greased pyrex and put the rest of the cheese on top. Add the butter pieces on top and put it in the oven.
  • Remove from the oven when the top is golden and the cheese is bubbling, about 25 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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