Baked Rigatoni with Bechamel Sauce |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Recipe courtesy Giada De Laurentiis This is a great side dish or main dish! Ingredients:
1/2 cup unsalted butter |
10 tablespoons all-purpose flour |
1 quart whole milk, at room temperature |
1 pinch fresh nutmeg |
sea salt |
white pepper |
1 cup grated fontina |
1/2 lb thinly sliced prosciutto, julienned |
1 lb dry rigatoni pasta |
3 tablespoons unsalted butter, diced |
Directions:
1. Preheat oven to 425 degrees F.
2. Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat.
3. Add the flour and whisk until smooth, about 2 minutes.
4. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
5. Simmer until it is thick enough to coat the back of a spoon.
6. This will take approximately 10 minutes.
7. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper.
8. Set aside.
9. In a large pot, bring to a boil 6 quarts of salted water.
10. Add the rigatoni and cook for about 5 minutes.
11. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
12. Drain in a colander.
13. Return pasta to the pot and pour in bechamel sauce.
14. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
15. Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce.
16. Smooth out top and sprinkle with remaining 1/2 cup fontina.
17. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
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