Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Penne Baked with Bechamel Sauce

Name: Penne Baked with Bechamel Sauce
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 500 grams penne pasta; 1 bar butter, 90 grams; 1/2 cups flour, plus 2 tablespoons; 1 liter whole milk; 1 pinch nutmeg; 1 cup Fontina cheese, grated; 1/4 kilos prosciutto, finely cut into strips; 3 tablespoons unsalted butter, cut into cubes; salt, to taste; black pepper, to taste

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Victoria Cherniag Ruiz

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This pasta dish baked with bechamel sauce is delicious. It will become one of your favorites!

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Ingredients

6 portions

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Preparation

Preheat the oven to 425 F (220 C).

In a saucepan, melt the butter over medium heat.

Add the flour to the butter and stir with a balloon whisk for 2 minutes.

Add the milk little by little and stir with the whisk until it thickens.

Let it boil and lower the heat a little, keep stirring until it has a good thick consistency.

Season with nutmeg, 1/2 cup of grated cheese, and prosciutto. Season with salt and pepper to taste. Reserve.

Boil a large pot with salt water and add the pasta. Cook for 5 minutes (the pasta will not be cooked 100% because it will finish cooking in the oven).

Pass the pasta through a sieve and since you have removed the water, put in the pot back. Put the prepared béchamel sauce on top. Stir to cover all the pasta in béchamel sauce.

Put on a greasy pyrex and put the rest of the cheese on top. Put the pieces of butter on top and put in the oven.

Remove from the oven when the top is browned and the cheese bubbles, about 25 minutes.

TIPS

If you do not have prosciutto, you can do it with bacon previously cooked or with ham. You can also substitute the fontina cheese for another cheese like mozzarella.