Made with a creamy Béchamel sauce, fontina cheese and prosciutto. This is a simple dish to make for any occasion.
Prep Time: 15 min.
Ready in: 25 min.
- 11 Tbsp. unsalted butter
- 1/2 cup and 2 Tbsp. all-purpose flour
- 1 quart whole milk, at room temperature
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 Cup grated fontina
- 1/2 Pound thinly sliced prosciutto, julienned
- 1 Pound dry Cervasi Shells
- Preheat oven to 425º F.
- Béchamel sauce: In a 2 quart saucepan, melt 8 Tbsp. of butter over medium heat. Add the flour and whisk until smooth, about 2 minutes.
- Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes.
- Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
- In a large pot, bring to a boil 6 quarts of salted water. Add the shells and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- Return pasta to the pot and pour in béchamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
- Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina.
- Dot the top with rest of butter, diced, and bake in oven for 25 minutes or until bubbling and the top is golden brown.