Baked Pasta with Asparagus and Fiore Sardo PDO cheese
Baked Pasta with Asparagus and Fiore Sardo PDO cheese
INGREDIENTS (servings 4)

320 g candele spezzate (or rigatoni)

120 g Fiore Sardo PDO cheese

1 bunch of asparagus

150 g ricotta

250 g béchamel

80 g dry cured ham

100 g onion

salt, pepper

butter to taste


Preparation time: 25 minutes

Cooking time: 20-25 minutes

For 4 people

Preheat the oven to 190°C. Remove the ends of the asparagus; peel, wash and boil them in salted water. Be careful not to overcook the asparagus, leaving some firmness. Keep the cooking water as it will be used to cook the pasta. Drain and cut the asparagus. Chop the ham and brown it in a frying pan with oil and finely chopped onion and a dollop of butter. Add a little bit of water to the pan and cook for 10 minutes. Add asparagus. Season to taste with salt and pepper. Mix the ricotta cheese, béchamel and 100 g of Fiore Sardo PDO cheese together, and then add the asparagus and ham mixture. Cook the pasta al dente in the asparagus cooking water, drain the pasta dress it with the sauce. Put it in a baking tin, add knobs of butter and the remaining Fiore Sardo PDO cheese. Cook for 2025 minutes at 190°C.