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Ingredients
- Bechamel sauce:
- 1 stick unsalted butter (4 ounces)
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk (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
Details
Servings 6
Preparation time 30mins
Cooking time 75mins
Preparation
Step 1
Preheat oven to 425 degrees F.
Bechamel sauce:
Melt butter over medium heat. Add flour & whisk until smooth, about 2 minutes. Gradually add milk; continue to whisk until sauce is smooth and creamy. Simmer until 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.
Cook rigatoni in large pot of salted water (about 5 minutes). Don’t overcook since you’ll be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
Drain pasta and return pasta to the pot; pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Pour the pasta with cream sauce into a greased 13 z 9” baking dish. 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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