Baked Pasta with Prosciutto and Fontina Cheese

This baked pasta recipe is a huge hit. Baked with creamy fontina cheese and savory prosciutto, it’s the perfect cold night dinner. I actually made this for Clayton’s birthday party the first year we dated. We had a ton of friends over for dinner and people just kept coming back for more. Fortunately, I had doubled the recipe in a large baking dish, and served it with a simple salad. Anyone can make this simple pasta recipe for a party with friends, dinner with family, or date night at home. The leftovers are also delicious!

Baked Pasta with Prosciutto and Fontina Cheese

5 from 3 votes

Author: Adapted from Giada De Laurentiis Baked Rigatoni with Bechamel Sauce

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INGREDIENTS

• 9 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• 2 cups grated fontina
• 3 oz thinly sliced prosciutto, julienned
• 1 pound dry paccheri or rigatoni
• salt

INSTRUCTIONS

• Melt 1 stick (8 tablespoons) of butter in a medium sauce pan. Whisk in flour and begin slowly whisking the milk into the flour a little at a time. Continue to whisk until the sauce is thick enough to coat the back of a spoon. Add the cheese and prosciutto. Season with salt to taste.
• Bring alarge pot of salted water to a boil.
• Add the pasta and cook the rigatoni one minute less that directed on the package.
• Drain and return the pasta back to the pan. Add the sauce to the pan and stir to coat evenly.
• Add pasta to a greased dutch oven or baking dish.
• Dot the top with the remaining tablespoon of butter.
• Bake at 425F for 30 minutes or until the top is golden brown.

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Staub 7Qt Round Cocotte  • Emile Henry 13.75-Inch x 10-Inch Lasagna Baking Dish in Burgundy • Staub Braiser, 4 Quart  • Shun Kanso 5.5″ H.g. Santoku Knife  • All-Clad Pasta Pot  • Staub Cast Iron Oval Cocotte