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Baked Rigatoni with Bechamel Sauce Recipe

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This recipe for Baked Rigatoni with Bechamel Sauce, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aimee Rogers
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1/2 c and 2 T flour
1 quart whole milk at room temperature
pinch fresh nutmeg
Salt and pepper
1 c grated fontina cheese
1/2 lb thinly sliced prosciutto, julienned
1 lb dry rigatoni
3 T cold butter, diced

Directions:
Directions:
Preheat oven to 425.

Bechamel sauce:
In saucepan, melt butter over medium heat. Add the flour and whisk until smooth. Cook about 2 minutes. Stirring, gradually add milk and continue to whisk until sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and pepper. Set aside.

Cook rigatoni in boiling, salted water about 5 minutes (will cook more in oven.) Drain and return to pot. Pour in bechamel sauce and mix well until pasta is coated.

Pour the pasta into a greased 13 by 9 inch baking dish. 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 top is golden.

Personal Notes:
Personal Notes:
Kids love this!

 

 

 

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