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 Bechamel and Prosciutto are a dish you can also propose during the Christmas holidays, and you’ll make a great impression.
- Cuisine: Italian
Ingredients
- 2 cups Milk
- 3 tbsps Butter
- 6 tbsps All-purpose flour
- to taste Ground black pepper
- 300 g Paccheri
- 300 g Prosciutto in chunk
- 3 tbsps Milk
- 7 oz Cream cheese (like Philadelphia)
- 2 tsps Coarse salt
- as needed Non-stick spray butter
- 2 tbsps Grated Parmesan cheese
Preparation
In a small saucepan, melt the butter.
Add the flour and create a roux.
Add the hot milk while continuing to stir with a wooden spoon.
The bechamel will be ready when it begins to thicken, which will only take a few minutes.
Pepper to your liking, but before adding salt, check the saltiness of your prosciutto, otherwise, you risk making the dish too salty.
Cut the prosciutto into fairly small cubes and brown it in a small pan
Now add the cream cheese and milk.
Cook for a few minutes.
Add this mixture to the bechamel, mix well and adjust salt and pepper if necessary.
In the meantime, put plenty of water in a pot, as soon as it boils, add the coarse salt and the pasta. Drain it halfway through cooking with a colander
Grease a ring mold pan with non-stick spray butter with a diameter of 10 inches, with a central hole of 2.5 inches.
Put a little bechamel on the bottom, then place the paccheri inside with the hole facing up.
At this point, sprinkle the paccheri with the prosciutto bechamel, dust with grated Parmesan 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/tips
The bechamel obtained with these doses has a medium density, which I consider the best, as it enters inside 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 the diners.
Make sure, before salting the bechamel, to add the prosciutto and taste it: I did not need to add salt as the prosciutto was already salty enough
If you liked the Paccheri with Bechamel and Prosciutto, try the other recipes with paccheri:
Paccheri filled with pumpkin and bacon
Schiaffoni with sausage (paccheri)
Try other baked pasta recipes:
Collection: baked pasta recipes
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