Stuffed Paccheri au gratin

  • Difficulty


  • 350 g Paccheri n° 125
  • 60 g slice cooked ham
  • 2 yolks
  • ½ l milk
  • 150 g fontina cheese
  • 2 tbsp grated Parmesan cheese
  • 80 g Butter
  • 1 pinch nutmeg
  • salt and pepper
Paccheri n° 125


Cook the pasta in a large saucepan with plenty of boiling salted water. Drain it al dente and spread it on a tea towel open-side down.Dice the ham and slice the fontina into strips, put the lot in a bowl and keep aside. Preheat the oven at 200 °C.Next, prepare the béchamel: in a small pan melt 50 g of butter.First add the flour, constantly stirring to prevent lumps, then the cold milk; then bring the sauce to the boil, adding another dash of milk in case it thickens too much; sprinkle a pinch of nutmeg, season with salt and pepper and remove the sauce from the heat.A few minutes before removing the béchamel from the heat add the fontina, allowing it to melt, and the ham.Remove the cheese cream from the heat, add the yolks one at a time, constantly stirring, then fill the pasta with this béchamel and cheese cream.Arrange the stuffed pasta in a butter-greased ovenproof dish open-side up; melt the leftover butter and sprinkle it over the pasta with the parmesan.Put it in the oven for 15 minutes. Garnish with a few sprigs of herbs and serve.