I know I’ve already told you, but lately I love preparing baked pasta, partly because I feel the need to turn on the oven at least once a day and partly because I can always vary the ingredients and create a new and tasty dish each time. These Paccheri with béchamel and prosciutto are a dish you can also propose during the Christmas holidays, you’ll make a great impression.

Make sure not to miss the page FACEBOOK, my account INSTAGRAM and the YOUTUBE CHANNEL.

Here are the links for other recipes with paccheri:

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 6 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

18.6 oz milk
3 tbsps butter
1/3 cup all-purpose flour
to taste black pepper (ground)
10.6 oz paccheri
10.6 oz prosciutto (in chunk)
1.7 oz milk
7 oz cream cheese (like Philadelphia)
2 teaspoons coarse salt
to taste butter (spray, non-stick spray)
2 tbsps grated Parmesan cheese

Preparation

Melt the butter in a small saucepan.
Add the flour and create a roux.
Add the hot milk, continuing to stir with a wooden spoon.
The béchamel will be ready when it starts to thicken; just a few minutes will suffice.
Pepper to your liking, but before adding salt, check the saltiness of your prosciutto, otherwise, you risk getting a dish that is too salty.
Dice the prosciutto into rather small cubes and fry it in a small pan
Now add the cream cheese and the milk.
Cook for a few minutes.
Add this mixture to the béchamel, mix well, and adjust salt and pepper if necessary.
Meanwhile, put plenty of water in a pot, once it boils add the coarse salt and pasta. Halfway through cooking, drain it with a colander
Grease a bundt pan with a diameter of 9.8 inches with butter spray, with a central hole of 2.6 inches in diameter.
Put a little béchamel on the bottom, then place the paccheri inside with the hole facing upwards.
At this point, sprinkle the prosciutto béchamel over the paccheri, sprinkle with grated Parmesan cheese and bake at 356°F for 10 minutes.
Brown the pasta with the grill at the end of cooking, being careful not to burn it.

Suggestions/advice

The béchamel you get with these amounts has a medium density, in my opinion, the best, as it enters the paccheri, but not being too liquid, it does not settle at the bottom of the pan.

I recommend using a springform pan; it will be easier to serve the pasta to guests.

Be careful, before salting the béchamel add the prosciutto and taste: I didn’t have to add salt as the prosciutto was already salty enough

If you liked the Paccheri with béchamel and prosciutto, try the other recipes with paccheri:

Paccheri filled with pumpkin and bacon

Schiaffoni with sausage (paccheri)

Try the other baked pasta recipes:

Collection: baked pasta recipes