Name: Italian Baked Pasta with Prosciutto Cotto & Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 350g short pasta (rigatoni, penne or tortiglioni); 200g Italian Prosciutto Cotto, diced or cut into strips; 200g mozzarella, drained and diced; 60g Parmigiano Reggiano, freshly grated; 500ml whole milk; 40g butter; 40g plain flour; A pinch of nutmeg; Salt and freshly ground black pepper

Italian Baked Pasta with Prosciutto Cotto & Mozzarella

Affetto Italiano

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Italian

Ingredients

350g short pasta (rigatoni, penne or tortiglioni)
200g Italian Prosciutto Cotto, diced or cut into strips
200g mozzarella, drained and diced
60g Parmigiano Reggiano, freshly grated
500ml whole milk
40g butter
40g plain flour
A pinch of nutmeg
Salt and freshly ground black pepper

Directions

Preheat the oven to 190°C (170°C fan).
Cook the pasta in a large pot of salted boiling water for 2 minutes less than the packet instructions. Drain and set aside.
Prepare the béchamel sauce by melting the butter in a saucepan over medium heat. Add the flour and stir continuously for 1 minute.
Gradually whisk in the milk until smooth. Cook for 5–7 minutes, stirring regularly, until the sauce thickens. Season with salt, pepper and a pinch of nutmeg.
Add half of the grated Parmigiano Reggiano to the béchamel and stir until combined.
In a large mixing bowl, combine the pasta, diced Prosciutto Cotto, mozzarella and béchamel sauce. Mix gently until everything is evenly coated.
Transfer the mixture into a lightly buttered ovenproof dish, spreading it evenly.
Sprinkle the remaining Parmigiano Reggiano over the top.
Bake for 20–25 minutes, until golden and bubbling. Leave to rest for 5 minutes before serving.

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