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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Baked Rigatoni with Bechamel Sauce Recipe

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This recipe for Baked Rigatoni with Bechamel Sauce is from The Douglas Family Cookbook Project, 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:  
3 tbsp of Butter
½ cup diced onion
3 tbsp of flour
1 Quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
½ to 1 cup grated Fontina cheese
½ pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tbsp unsalted butter diced
1 lb Shrimp (cooked)
Directions:
Directions:
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, and 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.

Cook shrimp. set aside

In a large pot bring to a boil 6 quarts of salt water. Add the rigatoni and cook for 5 minutes. Since you will be cooking the pasta a second time in the over, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot with cooked shrimp and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta and shrimp 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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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