Baked Rigatoni with Bechamel Sauce

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I love this recipe. I made it a long time ago when it called for Penni pasta. But wanted to make it again so came looking for the recipe since I lost the original print off version. I learned there is a world of difference between Fontinella cheese and Fontina cheese. Never the less, it is edible and unique. But don't make my mistake. Make sure it is the real Fontina cheese and not the USA version. Fontinella cheese has a bit of a bite to it, not as "sweet" a cheese as Fontina.

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I love this recipe, I make it for dinner all the time! Everyone I've made it for loves it and always asks me for the recipe. I use bacon instead of prosciutto and I also throw in some garlic and chicken. I also put breadcrumbs on top to give it a nice crunch!

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I didn't have all the ingredients on hand, so I made some substitutions. Instead of whole milk, I used 2 cups heavy cream and two cups skim milk. The sauce was just as thick and creamy as if I had used whole milk. I substituted Parmasean for Fontina, because it's what I had on hand. I didn't use proscuitto, but I added a couple of handfuls of thawed frozen peas. Even my pickiest eater loved it.

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Ok. A tad too heavy for my taste.

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Very Good Bechamel Sauce, I love it.

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Easy and Very Good

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I will try this because it looks delicious, but today I was scanning the recipe for ingredients for another dish. I sure wish all of these recipes would list cheese amounts by weight.

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This turned out well but lacked in flavor a bit I followed the recipe but decided to add Parmesan cheese. All and all it was pretty good, probably I'll make it again

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I have made this dish three times so far and each and every time I've loved it. Last time I made it, in April, for my niece and nephews/their parents and everyone loved it! It is really good, maybe a bit expensive, but really, really good. It is a great treat every once in a while!

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I make this dish quite often as it is one of my husbands favorites (mine too!.The rich Bechamel sauce is great, and the flavor of the prosciutto and cheese is perfect. I will often prepare it while my toddler takes his nap. That way once dinner time rolls around all II have to do is pop it in the oven.