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Prosciutto Pasta Casserole


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  • 1 Lb. Shell Pasta
  • 1/2 Lb. Prosciutto, thinly sliced
  • 2 Quarts Whole Milk or Heavy Cream
  • 1 1/2 lb. Fontina or Gruyere Cheese, grated
  • 1/2 Cup Parmesan Cheese, grated
  • 1/2 Cup Flour
  • 1/2 Cup Butter, unsalted
  • 1 Pinch Nutmeg
  • Kosher Salt
  • Pepper



Step 1

Preheat oven to 400 degrees and lightly grease a 9" x 13" baking dish. Cook pasta just until al dente. Drain; set aside. In large saucepan over medium high heat, melt butter. Sprinkle flour into butter and whisk until smooth (about 2 minutes). Continue to stir and slowly add milk or cream to butter/flour roux. Whisk until smooth. Cook bechamel for 8-10 minutes or until thickened. Remove from heat and add nutmeg, cheeses (reserve 1/2 cup fontina), Prosciutto, and bechamel sauce over top. Stir to coat. Pour pasta into baking dish and top with remaining fontina. Bake 25-30 minutes or until bubbly and golden brown.

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