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Baked Rigatoni with Bechamel Sauce Recipe

Baked Rigatoni with Bechamel Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (279)

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Average Rating:

Total Reviews: 279

Showing 91-100 of 279

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  • on September 24, 2006

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    Rich, delicious and easy. I've never had a bad recipe from Giada!

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  • on September 12, 2006

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    I literally got sick after eating this. I would never make this again as it is far too rich. I used the finest ingredients and did not like the flavor of this dish. It is overkill.

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  • on September 12, 2006

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    I absolutely love this Italian twist to mac and cheese. My grandson loved it too. Through this recipe I discovered Fontina Cheese.

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  • on September 01, 2006

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    I made this last night, and my family ate the whole thing. I made a few changes, though, to save some calories. I used 2% milk instead of whole - the sauce came out thick and creamy. I had leftover asiago cheese, so I used it instead of the fontina and it was delicious! I also substituted the prociutto for turkey sausage. Excellent!

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  • on August 30, 2006

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    This is sooooo good! My family asks me every week to make this for dinner!

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  • on August 23, 2006

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    this was a great pasta dish and very easy to make. I used skim milk and it still turned out great.

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  • on August 22, 2006

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    This meal is delicious and extremely to cook. The only thing that I found myself was that the white pepper didnt add enough flavor, it took a lot to get a little. It was a big hit with my family though.

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  • on August 17, 2006

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    it's the best pasta i have ever made. the sauce came out really delicious. Thanks giada.

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  • on August 17, 2006

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    Made this one with great expectations. It was just too bland for my family, and even though I added more cheese, it certainly wasn't cheesy.

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  • on August 17, 2006

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    Very easy - could become a favorite comfort food!!!

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