BAKED RIGATONI WITH BECHAMEL SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Bechamel sauce:
- 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.
- 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.
- 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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M Farooq
[email protected]This recipe is perfect for a special occasion.
Regis Riddick
[email protected]I'm allergic to dairy. Can I use a different type of sauce?
Hira Tamang
[email protected]I'm going to try this recipe tonight. I'll let you know how it turns out.
Asma Ilyas
[email protected]This recipe reminds me of my childhood. My grandmother used to make baked rigatoni with bechamel sauce all the time.
sohon shah
[email protected]I'm intrigued by this recipe. I've never had baked rigatoni with bechamel sauce before.
Suman Basnith
[email protected]I'm not sure about this recipe. It seems like it would be too heavy.
Test mail
[email protected]This dish looks amazing! I can't wait to try it.
Madison Bryand
[email protected]This recipe is a keeper! I'll definitely be making it again.
Rashid x360
[email protected]I've made this dish several times and it always turns out great. It's a family favorite.
Bayaan Ewines
[email protected]This recipe was a disaster! The bechamel sauce curdled and the rigatoni was mushy.
Sarfaraz Khan
[email protected]The bechamel sauce was a little too thick for my taste, but the rigatoni was cooked perfectly.
Jenetha Pettiway
[email protected]This dish was easy to make and turned out great! I used whole wheat rigatoni and a reduced-fat bechamel sauce, and it was still delicious.
Tonmoy Love N
[email protected]I'm not a huge fan of bechamel sauce, but this recipe changed my mind. It was so light and fluffy, and it paired perfectly with the rigatoni.
Wood Factor
[email protected]This baked rigatoni with bechamel sauce was a hit with my family! The sauce was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.