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Baked Rigatoni with Béchamel Sauce Recipe

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This recipe for Baked Rigatoni with Béchamel Sauce is from Just One More Recipe, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
1/2 c. and 2 Tbsp. flour
1 qt. milk (room temperature)
1 c. grated fontina cheese (or baby Swiss)
1/2 lb prosciutto
pinch nutmeg
1 lb. dry rigatoni
3 Tbsp. butter
salt and pepper
Directions:
Directions:
Preheat over to 425º.

In a 2 qt saucepan, melt 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 c. fontina, prosciutto and season with salt and pepper. Set aside.

In a large pot, bring to boil 6 qts of salted water. Add the rigatoni and cook for about 5 minutes. You want the pasta to be slightly hard since it will be continue baking a second time. Drain. Return pasta to pot and pour in béchamel sauce. Mix until the pasta is coated with the sauce.

Pour pasta and sauce into a greased 13x9" baking dish. Smooth out top and sprinkle with remaining 1/2 c. fontina. Dot the top with diced butter and bake for 25 minutes or until bubbling and the top is golden brown.

 

 

 

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