Ingredients:
1 lb. large pasta like shells
1-3/4 cups ham cut in cubes
1-1/2 cups mozzarella cut in cubes
1 cup fresh ground parmesan
3 egg yolks
butter
For the Béchamel sauce:
24 fluid oz. milk
5 Tbsp. unsalted butter
2/3 cup flour
pinch of nutmeg
pinch of salt
Instructions:
1. First prepare the ingredients.
2. Once you have everything ready put the water on for the pasta and make the Béchamel sauce.
3. Start by warming the milk.
4. In another pan melt the butter then add and blend the flour for about 2- 3 minutes mixing constantly with a wooden spoon. Use a low heat.
5. Once the butter and flour are blended add the milk a little at a time. Mix continuously with a wooden spoon. Be certain to avoid lumping!
6. When you've mixed in all the milk grate a bit of nutmeg on top, just a dusting. Add a pinch of salt too.
7. Continue cooking the Béchamel, stirring constantly, until it thickens and becomes smooth.
8. Once the Béchamel is ready put it in a large mixing bowl to cool down a bit.
9. Add the pasta to the water and cook it. It should be firm to the bite you don't want to cook it until it's soft as it will continue to absorb liquids when you bake it.
10. When the pasta is about ready mix the mozzarella, ham, parmesan and egg yolks into the Béchamel sauce. The drain the pasta well and add it too.
11. Now you can put it into your baking dish. Add some pieces of butter on the top along with a sprinkle of parmesan.
12. Bake in a oven preheated to 375° for 20 to 25 minutes or until it starts to brown on the top.
1. First prepare the ingredients.
2. Once you have everything ready put the water on for the pasta and make the Béchamel sauce.
3. Start by warming the milk.
4. In another pan melt the butter then add and blend the flour for about 2- 3 minutes mixing constantly with a wooden spoon. Use a low heat.
5. Once the butter and flour are blended add the milk a little at a time. Mix continuously with a wooden spoon. Be certain to avoid lumping!
6. When you've mixed in all the milk grate a bit of nutmeg on top, just a dusting. Add a pinch of salt too.
7. Continue cooking the Béchamel, stirring constantly, until it thickens and becomes smooth.
8. Once the Béchamel is ready put it in a large mixing bowl to cool down a bit.
9. Add the pasta to the water and cook it. It should be firm to the bite you don't want to cook it until it's soft as it will continue to absorb liquids when you bake it.
10. When the pasta is about ready mix the mozzarella, ham, parmesan and egg yolks into the Béchamel sauce. The drain the pasta well and add it too.
11. Now you can put it into your baking dish. Add some pieces of butter on the top along with a sprinkle of parmesan.
12. Bake in a oven preheated to 375° for 20 to 25 minutes or until it starts to brown on the top.