Baked Rigatoni with Bechamel Sauce

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This was really good and easy to make. But it's a bit bland. Next time I will add more sea salt and use fresh nutmeg. But very good otherwise!

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Delicious combo of flavors and textures. My whole family loved it. Thanks Giada for the tasty recipe!

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Nutmeg is a standard ingredient in a classic bechamel sauce. Check out Mario Batalli's recipe, he also learned to cook in Italy. Peas are usually part of the recipe when it's not being baked, but you could still add them. Every Italian family in my neighborhood made this when I was a kid. As for the last comment, don't critique a recipe you haven't tried, while substituting or leaving out the main ingredients! You give her two stars for a great recipe, while creating a disgusting substitute. It's like saying I made spaghetti and meatballs, but I used toast instead of spaghetti, and hot dogs instead of meatballs. Please.

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My family is from Italy and nutmeg is out of the question in sauces. I tried this and left out the prosciutto and the fontina cheese. I used grated Romano cheese instead. I sliced up some bacon, fried it, drained it, then mixed it into the pasta and sauce just before serving. Topped it off with some freshly chopped basil. Now you're talking!

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i just made this tonight. the prosciutto was a little pricey. my local grocery carried it in 3 oz packages (at almost $6 each! so instead of the 8 ounces Giada's recipe calls for, i just used one 3 oz package. Then, to make it more of a meal than a sidedish, i chopped up about half a pound of chicken (i cooked it in a skillet with minced garlic, rosemary, cilantro, and EVOO.
By doing this, i knew i needed more sauce inorder to thoroughly coat everything, so i put the full cup of fontina in with the sauce (instead of 1/2 a cup on top. Then on top i spirnkled plain Panko bread crumbs, and Italian seasoned bread crumbs, and parmesan cheese on top.
it turned out beautifully!!! my husband raved...and as a newlywed, and a new cook, that meant alot!!!!!!

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I made this recipe at a family reunion in North Carolina and everybody loved it! You have to get good prociuto for it not to taste rubbery. Thanks Giada!!!

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Being from southeast Texas, comfort food ususally means gumbo, fried chicken, or a fat, juicy steak. But I have to say that this dish ranks right up there with our old time family favorites! My family was reluctant to try it when I first made it and now if I ask anyone what they would like for supper, they insist on this velvety and tasty pasta . Thanks Giada for sharing this wonderful recipe!

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I made this a few weeks ago and it was a big hit! Loved everything about it!

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Super easy recipe, and delicious! My husband doesn't write home about most pasta dishes. Happy to report he liked this recipe enough to point it out and have seconds. Excellent creamy consistency. If the Bechamel sauce is too thick, simply add left over pasta water (from the Rigatoni or more milk. The cheese crust was the best part. I followed the recipe and used prosciutto. I did have to use a little bit of kosher salt to enhance the flavors. I used fresh nutmeg. I've used ground nutmeg before. It does make a difference, in flavor, when zesting fresh nutmeg. The scent was delicious.
I think next time, I might add peas and/or red bell peppers. The pasta is perfect paired with a side italian/greek salad and/or soup.

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From the first time I made this it has become one of our favorites.