Baked pasta with speck and Asiago is a super tasty and gooey first course. Easy to prepare, delicious and irresistible, it’s a dish you can also cook in advance and gratin at the last minute, before bringing it to the table. I used Asiago and speck, but you can use pancetta, perhaps previously sautéed, and your preferred stretched-curd cheese. Let’s get to work and prepare baked pasta with speck and Asiago together.
If you love baked pasta, here are some super tasty recipes for you to try.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for preparing baked pasta with speck and Asiago
- 14 oz pasta
- 4 oz asiago
- 3 oz speck
- 3 tbsp grated parmesan
- 2 tbsp butter
- 4 cups milk
- 3/4 cup all-purpose flour
- 7 tbsp butter
- to taste salt
- to taste nutmeg
Tools for preparing baked pasta with speck and Asiago
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- 1 Saucepan
- 1 Whisk
- 1 Baking Dish
Steps for preparing baked pasta with speck and Asiago
First, prepare the béchamel sauce. In a saucepan, melt the butter. Add the flour, then the hot milk. Season with salt and nutmeg, and cook, stirring constantly, until the béchamel coats the spoon.
Dice the cheese and speck. Add the cheese to the béchamel sauce and stir.
Boil the pasta in plenty of salted water and drain it al dente. Toss it with the cheese béchamel sauce and diced speck. Stir and pour into a buttered baking dish.
Top with parmesan and pats of butter. Bake in a static oven at 350°F for about 20 minutes. Serve hot with melted cheese.
Storage
You can store the baked pasta in the fridge for a couple of days.
