comScore
ADVERTISEMENT

Baked Rigatoni with Bechamel Sauce

Baked Rigatoni with Bechamel Sauce
Prep Time
25 min
Cook Time
30 min
Yields
6 servings

An easy, tasty, cheese pasta dish perfect for a weeknight dinner or side.

ADVERTISEMENT

ingredients

1
stick unsalted butter (4 oz)
½
cup + 2 Tbsp all-purpose flour
1
qt whole milk, at room temperature
1
pinch fresh nutmeg
Sea salt and white pepper
1
cup fontina, grated
½
lb(s) thinly sliced prosciutto, julienned
1
lb(s) dry rigatoni
3
Tbsp unsalted butter, diced
ADVERTISEMENT

directions

Step 1

Preheat oven to 425ºF.

Step 2

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.

Step 3

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.

Step 4

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.

Rate Recipe

My rating for Baked Rigatoni with Bechamel Sauce
ADVERTISEMENT