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Baked Rigatoni With Bechamel Sauce




Source of Recipe


GypsySoul






List of Ingredients



• Bechamel Sauce:
  
• 1/2 cup unsalted butter
  
• 1 quart whole milk,, at room temperature
  
• Pinch fresh nutmeg
  
• Sea salt and white pepper
  
• 1 cup grated fontina cheese
  
• 1/2 pound thinly sliced prosciutto, julienned
  
• 1 pound dry rigatoni
  
• 3 tablespoons unsalted butter, diced
  






Instructions



1. 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 cheese, prosciutto and season with salt and white pepper. Set aside.
   
2. In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cool 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 wood spoon, mix well until all the pasta is coated with the sauce.
   
3. Into a greased 13x9 inch baking dish, pour pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina cheese. Dot top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.