BAKED RIGATONI WITH BECHEMEL SAUCE

By triscuit33

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

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.