Baked Rigatoni with Bechamel Sauce (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 stick unsalted butter (4 ounces) |
1/2 cup and 2 tablespoons all-purpose flour |
1 quart whole milk, at room temperature |
pinch fresh nutmeg |
sea salt and white pepper |
1 cup grated fontina |
1/2 pound thinly sliced prosciutto, julienned |
1 pound dry rigatoni |
3 tablespoons unsalted butter, diced |
Directions:
1. Bechamel sauce:
2. Preheat oven to 425 degrees F.
3. Bechamel sauce:
4. 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, prosciutto and season with salt and white pepper. Set aside.
5. In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook 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 wooden spoon, mix well until all the pasta is coated with the sauce.
6. 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.
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