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Baked Rigatoni w/ Béchamel Sauce




Source of Recipe


Giada De Laurentiis


Recipe Introduction


My step-dad, Ted made this when he and Momma recently visited us. This was really a lovely rustic pasta dish. Very comforting, rich and delicious!


List of Ingredients




1 stick sweet butter
½ c. + 2 T. flour
1 qt. whole milk, room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 c. grated Fontina cheese
½ lb. thinly sliced Prosciutto, julienned
1 lb. dry rigatoni
3 T. sweet butter, diced


Recipe



Preheat oven to 425 degrees.

In a 2 qt. 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, ½ c. Fontina, Prosciutto and season with salt and white pepper. Set aside.

In a large pot, bring to a boil 6 qts. Salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta 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 the béchamel sauce. Mix well until all the pasta is coated with the sauce.

Into a greased 13x9” baking dish, pour the pasta. Smooth out the top and sprinkle with remaining ½ c. Fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

Serves 6.