Photo: Baked Rigatoni with Bechamel Sauce Recipe
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
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 271 reviews
By justinehourihan...
Chicago, IL
on January 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe blew me away! I substituted crumbled italian sausage for the proscuitto, but other than that I followed the recipe. It was a HUGE hit with my family and was just unbelievable scrumptious. I will make again, and again and again . . .
By kamartin1965_90...
Chagrin Falls, OH
on January 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the fifth time I have made this dish. The first four times my teenagers weren't crazy about it (I had added different veggies and omitted the proscuitto. This time, both the kids had friends over and I needed something easy to make. I didn't have fontina or whole milk, so I substituted 2% milk and a combination of cheddar and parmasean cheeses. It was a hit with the four of us plus their friends. Using the 2% milk didn't change the creaminess of the sauce, it was just a lot lighter dish, which we enjoyed more. Any way you make this, it's delicious!! Thanks Giada, for a really easy and delicious recipe!!
By chelle.belle_11...
Round Rock, TX
on December 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have been making this dish for about 4 years now and it is sooo good everytime. It is so perfect for special occasions. The only thing is, I always seem to forget the nutmeg and I do add just a tad extra cheese to the sauce, makes it creamier and cheesier. The way it browns on top at the end is just perfect. Love Giada.
Read all 271 reviews