BAKED RIGATONI WITH BECHAMEL SAUCE
- see below
Preheat oven to 425. For bechamel sauce, in 2 qt saucepan melt 1 stick (4 oz) butter over medium heat. Add 1/2 c and 2 tbsp all purpose flour and whisk until smooth, about 2 minutes. Keep stiring and gradually add 1 qt whole milk that was at room temperature and whisk until smooth and creamy. Simmer until thick, will take about 10 minutes. Remove from heat and stir in pinch of nutmeg, 1/2 c grated frontina cheese, 1/2 lb julienned proscuito, salt and pepper. Set aside. Then cook 1 lb dry rigatoni for 5 minutes only. Reomve and drain. Return pasta to pot and pour in sauce. Mix and pour in a greesed 9x13 baking dish and sprinkle 1/2 c fontina cheese and dot with 3 tbsp diced butter and bake for 25 mintues. WE TRIED THIS 5/12, IT WAS VERY GOOD, TONS OF LEFTOVERS, GOOD FOR LUNCHES FOR WORK.