Baked Rigatoni with Bechamel Sauce

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Bechamel sauce:
  • 1 stick unsalted butter (4 ounces)
  • 1/2 cup and 2 tablespoons all-purpose flour
  • 1 quart whole milk, at room temperature
  • Pinch fresh nutmeg
  • Sea salt and white pepper
  • 1 cup grated fontina
  • 1/2 pound thinly sliced prosciutto, julienned
  • 1 pound dry rigatoni
  • 3 tablespoons unsalted butter, diced
Directions
Bechamel sauce:

Preheat oven to 425 degrees F.

Bechamel sauce:

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.


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4.6 285
This was divine! It's not a low-cal diet food, but that's okay! It was well worth the calories and a total comfort food kinda meal! Will make this again when I can fit in a splurge day :) item not reviewed by moderator and published
We loved this recipe! I didn't change a thing but added a little extra cheese :) item not reviewed by moderator and published
Made this recipe from her cookbook which said you could make ahead to a certain point. You can't! This was amazing fresh but did not re-heat well. item not reviewed by moderator and published
Great recipe. I added garlic as per previous comments and also chopped up some fresh spinach and added it to hot pasta before adding bechamel. Spinach wilted by pasta so no need to cook it. Wanted to add something healthy to this cheesy pasta! Turned out great! item not reviewed by moderator and published
Tasty and easy. I made a healthier version by using almond milk instead of whole milk, and ground turkey instead of prosciutto. I also left out the nutmeg since almond milk adds just enough nuttiness. I normally don't like Giatta's recipes since she complicates the basics, but this one is a keeper. item not reviewed by moderator and published
Incredible and easy. item not reviewed by moderator and published
I cooked pasta for 5 minutes which was perfect. Next time I will add some garlic. Otherwise awesome!!! item not reviewed by moderator and published
It was delicious. item not reviewed by moderator and published
Awesome and easy!! YUM!! item not reviewed by moderator and published
We all love this dish. Easy and tasty! item not reviewed by moderator and published

This recipe is featured in:

Everyday Celebrations