Menu Enter a recipe name, ingredient, keyword...

BAKED RIGATONI WITH BECHEMEL SAUCE

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 tsp olive oil
  • 1/2 lb thinly sliced prosciutto
  • 1 C grated fontina cheese
  • 1/2 tsp salt
  • 4 C béchamel sauce
  • 3 TBS unsalted butter
  • 1 lb dried rigatoni

Details

Preparation

Step 1

Lightly coat 13X9 pan with oil. In a medium saucepan, stir béchamel sauce over medium heat until hot (don’t boil). Stir in prosciutto, ½ the cheese and salt. Set aside. Cook rigatoni until almost tender but still very firm (5 minutes). Drain pasta and return to pot. Stir in cheese sauce. Season with salt and pepper. Spoon pasta mixture into pan then sprinkle with ½ C cheese and dot top with butter. Bake at 425 for 25 minutes or until golden brown.

You'll also love

Review this recipe

Rigatoni alla Caprese Carbonara Style Rigatoni