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Baked Rigatoni with Bechamel Sauce Recipe

Baked Rigatoni with Bechamel Sauce

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Average Rating:

Total Reviews: 279

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  • on February 03, 2013

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    I cooked pasta for 5 minutes which was perfect. Next time I will add some garlic. Otherwise awesome!!!

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  • on October 16, 2012

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    It was delicious.

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  • on June 25, 2012

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    Awesome and easy!! YUM!!

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  • on June 18, 2012

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    We all love this dish. Easy and tasty!

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  • on May 15, 2012

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    Essentially a glorified baked mac and cheese. Perhaps using different cheeses may produce a more interesting dish.

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  • on May 11, 2012

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    fairly easy to make, always turns out great, my husband and I love this!!!

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  • on May 01, 2012

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    This dish is great. Very easy to use. I made it for a dinner party for the first time and everyone loved it. I used regular bacon and was still delicious. Yummy!

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  • on April 30, 2012

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    Outstanding.

    Added one clove pressed garlic and seasoned panko breadcrumbs to the top to please my family that likes a lot of flavor.

    Boiled the pasta a little longer 7.3 minutes and glad I did, it would have been undercooked if not.

    Fast, did this in 25 mintues. I also heated the milk which makes it a lot less likely to lump and cooks the bechamel faster.

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  • on April 09, 2012

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    this is another awesome recipe even i made a healthier version and what i have in hand instead. i used olive oil instead of butter,2 cans of 2% milk instead of whole milk,wheat flour & wheat penne, instead of regular AP flour and rigatoni pasta, parmesan cheese and added left over ham since i dont have fontina and prosciutto ! still a huge hit and for sure going to the FAVORITES list! thanks giada!

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  • on January 28, 2012

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    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 . . .

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