baked pasta with cold cuts

sformato di pasta con salumi misti

2 to 4 servings

 Quick Tip:  a simple green salad, tossed with good olive oil and fresh lemon juice, is the perfect side to this baked pasta.

Béchamel

• 2 cups whole milk
• 4 tablespoons unsalted butter
• 3 tablespoons unbleached all-purpose flour
• ¼ teaspoon salt

Pasta

• ½ pound rigatoni or penne pasta
• 2 tablespoons extra-virgin olive oil
• ⅓ cup diced onion
• Salt
• 6½ ounces mixed thickly-sliced cold cuts (salami, prosciutto, mortadella), diced
• 4 ounces (2 cups) freshly grated Parmigiano-Reggiano
• ¼ cup fine plain bread crumbs
• 2 tablespoons unsalted butter, plus more for pan

Heat oven to 350°. Generously butter a 1-quart baking dish.

For the Béchamel: In a medium saucepan, heat milk over medium-low heat; bring just to a boil and remove from heat. In large saucepan, melt butter over low heat. Add flour and cook, stirring constantly with a wooden spoon for 2 minutes. Do not brown. Remove from heat.

Add 2 tablespoons of the milk to flour mixture, stirring constantly until milk is incorporated. Repeat until ½ cup of the milk has been added. Then add the remaining milk, incorporating between additions, until all of the milk has been added. Return pan to low heat. Cook, stirring frequently, especially along corners of pan, until sauce is the consistency of a thick cream. Stir in salt and remove from heat.

For the Pasta: While béchamel is cooking, bring a large saucepan of salted water to boil. Add pasta and cook for 9 minutes. Drain (do not rinse) and set aside.

In a large skillet, heat oil over medium heat; add onion and pinch of salt; cook, stirring, for 3 minutes. Add cold cuts and cook 1 minute more. Add pasta and stir to combine. Remove from heat and stir in béchamel and cheese. Transfer mixture to prepared baking dish, cover with breadcrumbs and dot with butter. Bake until golden and bubbly, about 20 minutes. Let stand 5 to 10 minutes before serving.