Prosciutto Pasta Casserole

Prosciutto Pasta Casserole
Prosciutto Pasta Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: