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Baked Rigatoni with Bechamel Sauce Recipe

Baked Rigatoni with Bechamel Sauce

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 31-38 of 38

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  • on September 21, 2005

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    This recipe was delicious and a winner - very rich and creamy, and it baked up very nicely - a great blend of flavors. Note: If you are making it ahead of time, wait to bake until it's ready to serve - baking it beforehand can make it a bit dry.

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  • on September 19, 2005

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    this is extremely easy to make and is absolutely delicious. It has become my husbands favorite and I served it for Sunday Dinner and my children and fussy grandchildren loved it. I even made it once using lean bacon (low salt when I couldn't find prociutto and it was still yummy.

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  • on July 01, 2005

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    this recipe is a basic baked macaroni kicked up with the fontina and prosciutto. They are excellent additions regular mac and cheese!

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  • on June 15, 2005

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    My picky 9 year old loved this recipe.
    Froze half the recipe and baked later.

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  • on March 05, 2005

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    This dish is easy to prepare. The bechamel is very light, and the finished sauce is creamy and smooth. The crunchy top is wonderful. With a nice green slad and a bottle of wine, this is a fantastic winter dinner. This one is definitely a keeper.

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  • on October 22, 2004

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    I saw the episode and read the recipe and thought, "it can't be all that great if it's this easy"...well, it is! Follow the recipe and you will love it like we did!

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  • on August 29, 2004

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    This dish is incredible! I added some sausage that I pre-cooked with a little red wine. I also added some dubliner & romano cheeses.

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  • on June 13, 2004

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    I am a teenager and my mother reccommended this recipe for me after watching the episode of Everyday Italian. Pasta has always been a primary staple of my diet, when I was a vegetarian and now that I am not. The texture and flavor of this dish is a treat every time that I set aside some time to make it. It is very easy, though a little time consuming, and can be messy, but the result is worth any cleanup of fontina cheese. I appreciate this recipe very much and hope that others can too!

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