Baked Rigatoni with Bechamel Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this was so very good and my husband loved it, now i am going to make this for the rest of my family, let's see what they'll think.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy and so delicious!!! I made a few changes just for my own taste. I added the whole cup of Fontina cheese to the bechamel sauce and instead of prosciutto I used bacon (so yummy! and topped it with 1/3 cup of Fontina cheese and the cubed butter. It came out perfect!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was great! My family loved it as well. I thought bechamel sauce was something I would keep ordering from restaurants, Now I can make it myself.
Thanks Giada!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Sorry Giada. I followed this recipe exactly and it was ok. Not a lot of flavor. I think it would have been better with a sharper cheese. Wasn't horrible. Just not my thing I guess. This is the third recipe I have tried from her and they are all kind of ehhhh.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last night for Dinner. It was hit in my house. I didn't use prosciutto but i did use the fontina cheese.. It was a simple but good meal.. I also used about a cup of cheese plus more for the top and i served it with homemade italian sausage meatballs on the side.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for dinner last night and it was soooooooooo good. Cheesy and creamy yummmmmmmmmmmm. I could not find the fontina cheese and they looked to be out of the prosciutto so I substituted pecarino Romano cheese and Canadian bacon. A little certainly goes a long way in filling you up so don't worry about the calories. I can't wait to see what it is like to reheat for lunch.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Been making this one for a couple years now and it is STILL one of our family's most favorite meals! And we have 2 very picky kids : We use shredded mozzarella and deli ham (even luncheon meat on busy days instead of the fontina and prosciutto :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very Tasty. The only thing I would do differently is fry up the proscuitto in a pan first, add all the cheese to the sauce, and not bake the dish. I like the cheese to stay smooth and creamy.