Four-cheese pasta au gratin
Preparation
10 minutes
Cooking
30 minutes
Portions
2
Difficulty
Easy
Ingredients
- Ditali rigati 180 gr
- Parmesan cheese 30 g
- Mozzarella 100 g
- Gorgonzola 50 g
- Smoked provola 50 g
- Milk 200 ml
- Butter 20 g
- Flour 20 g
- Nutmeg to taste
- Salt to taste
- Breadcrumbs and butter for dusting
Procedure
Prepare the béchamel sauce by melting the butter, adding the flour and stirring, cooking the roux for 2 minutes. Add the hot milk, salt, and nutmeg, and cook, stirring, until the béchamel sauce is creamy.
Cook the pasta for 5 minutes, drain, and toss with the béchamel sauce and 2/3 of the Parmesan. Butter and flour a baking dish, layer the pasta and cheeses, finishing with a layer of Parmesan and breadcrumbs.
Bake in a preheated fan oven at 180 degrees for about 20 minutes.