Pasta al Forno

Method

1. Boil the rigatoni in salted water until half-cooked.
2. Prepare the béchamel: melt butter in a pan, add flour and cook briefly, then gradually add milk while stirring until thickened. Season with salt, pepper, and nutmeg.
3. Drain the pasta at half-cooking time and transfer to a large bowl.
4. Add the béchamel, diced mozzarella, and some sliced roasted ham to the pasta and mix well.
5. Layer the mixture in an air fryer container: start with a layer of pasta, sprinkle with grated parmesan, add ham slices, then another layer of pasta, and top with remaining ham pieces, scamorza slices, and more grated parmesan.
6. Cook in the air fryer at 200°C for 20 minutes until golden and bubbly.
7. Let the pasta rest for a few minutes before serving.