Oven-Baked Whole-Grain Pasta with Ham and Béchamel Sauce

Pasta Integrale al Forno con Prosciutto e Besciamella

This is a recipe of my book Perfectly Pasta. It is a dish so delicious and so easy to make any time of the year. The béchamel sauce is a delicious white creamy sauce that’s super easy to make with ingredients you already have on hand, and it tastes great.

Preparation time: about 10 minutes
Cooking time: about 1 hour

Serves 5–6

Ingredients:
3 tablespoons butter
3 tablespoons flour
4 cups (1 liter) whole milk
Salt, about 1 teaspoon + 1½ tablespoons
Pepper to taste
Pinch nutmeg
10 cups (2½ liters) water
1 pound (450 grams) whole-grain rigatoni pasta
4 ounces (110 grams) smoked cheese, chopped
1 cup (250 milliliters) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese
4 ounces (110 grams) ham, shredded
6 ounces (170 grams) ham, thinly sliced

Method:
1.        Prepare the béchamel sauce: In a large saucepan, melt the butter over low heat. Add the flour, stir rapidly, and let cook for a few minutes until the mixture is uniform and smooth. Remove from the heat.
2.        Slowly add the milk, stirring constantly until the mixture is smooth. Return to the heat and, stirring constantly, cook on medium-low heat until the sauce thickens. Add 1 teaspoon salt, pepper to taste, and a pinch of nutmeg. Mix well, turn off the heat, and set aside. At this point, taste the sauce and add salt if needed.
3.        Meanwhile, bring the water to a boil in a large pot. Add 1½ tablespoons of salt, add the pasta, and boil it, stirring often. Drain the pasta about 2 minutes before the cooking time suggested on the package and return it to the pot. Add the sauce, smoked cheese, Parmigiano-Reggiano, and shredded ham. Mix well.
4.        Preheat the oven to 390° F (200° C). Line a baking dish with baking paper. Line the top of the baking paper with the ham slices.
5.        Pour the pasta mixture into the baking dish over the ham and use a spatula to distribute it evenly over the surface. Bake for about 30 minutes.
6.        Allow to rest for a while. Flip onto a large serving plate, remove the baking paper, and serve.

Notes:

·         You can use penne or other kinds of Italian pasta in place of the rigatoni.