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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 231-240 of 279

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  • on December 29, 2004

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    This recipe was real simple to make and my family loved it!

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  • on December 27, 2004

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    I enjoyed this recipe a lot. I did had to increase the amount of salt and pepper because I found it a bit bland. This is a great base recipe for you to explore and experiment with other Italina flavors.

    I am vegetarian, so I skiped the procuitto, but instead added sun dried tomatoes and worked beautifully. I did it another time and changed the cheese to smoked mozarella and added spinach and was awesome.

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  • on December 17, 2004

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    My husband (the chef! loves this - is thick and rich - he uses sausage instead of prosciutto - we really enjoy it!

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  • on December 16, 2004

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    This recipe was just okay, nothing great.

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  • on December 15, 2004

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    My hubby loves macaroni so this was a good twist on rigatoni. I used fontinella & it was delicious and strong. Excellent recipe!

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  • on December 11, 2004

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    Defintly on my comfort food list... melts in your mouth recipe!! Everyone needs to try this one..

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  • on December 10, 2004

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    This recipe was excellent. The flavors blended well together. The prosciutto added a special taste to this dish. I will definitely serve this to company.

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  • on December 09, 2004

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    I substituted the p. ham with baccon because that is what I had at home and this dish was EXCELLENT!!!!!!!

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  • on December 03, 2004

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    Made this for dinner quests, and it was a great hit! Everyone just loved it and the receipe was so easy!

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  • on November 30, 2004

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    I took the one viewers advice and added some white wine. It really made a delicious addition to this creamy treat.

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