Baked Rigatoni with Bechamel Sauce

Recipe by seahorse73
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 425 degrees F.
  • Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat.
  • Add the flour and whisk until smooth, about 2 minutes.
  • Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
  • Simmer until it is thick enough to coat the back of a spoon.
  • This will take approximately 10 minutes.
  • Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper.
  • Set aside.
  • In a large pot, bring to a boil 6 quarts of salted water.
  • Add the rigatoni and cook for about 5 minutes.
  • Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
  • Drain in a colander.
  • Return pasta to the pot and pour in bechamel sauce.
  • Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  • Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce.
  • Smooth out top and sprinkle with remaining 1/2 cup fontina.
  • Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
Advertisement