Four Cheese White Baked Pasta

Method

1. Boil the eggs: place eggs in cold water, bring to a boil and boil for exactly 8 minutes. Then drain and shock in ice-cold water. Peel and slice.
2. Bring a large pot of salted water to a boil. Add the pasta and cook for half the recommended time (e.g., 5 minutes for a 10-minute pasta). Drain, rinse under cold water with ice cubes to cool quickly, then drain again and toss with a drizzle of olive oil.
3. Prepare the besciamella: In a small saucepan, heat the milk. In a larger pot, melt the butter over low heat. Add the flour and stir to form a roux. Gradually add the hot milk one ladle at a time, stirring continuously until each addition is fully absorbed. After all milk is added, continue stirring for 4-5 minutes over low heat until thickened. Season with salt and nutmeg.
4. Add the cheeses to the besciamella: add Cheddar, Parmesan (40-50 g), Brie, and any other cheese you have. Stir over low heat until completely melted. Remove from heat.
5. Prepare the peppers: remove seeds and white pith, cut into small strips about the same length as the pasta.
6. Cut the ham into cubes. Cut the mozzarella and scamorza into cubes, and the Brie into larger chunks.
7. In a baking dish (about 35×25 cm), spread the cooled pasta. Add the peppers, cubed ham, mozzarella, scamorza, and Brie. Mix well.
8. Season with freshly ground black pepper. Add the sliced boiled eggs and mix again.
9. Add a bit more ham and scamorza on top without mixing. Grate some scamorza over the top using a coarse grater.
10. Pour the besciamella with the melted cheeses over the entire surface, spreading evenly.
11. Cover with a generous layer of grated Parmesan cheese.
12. Bake in a preheated oven at 200°C (static or fan) for 20-22 minutes. If the top is not browned, activate the grill for another 5 minutes until golden.
13. Let the pasta rest for 10 minutes before serving to allow it to set.