Baked Rigatoni with Bechamel Sauce

By á-44783

Ingredients

• 1 stick unsalted butter (4 oz)
• 1/2 c and 2 tbsp all purpose flour
• 1 qt whole milk, at room temperature
• Pinch fresh nutmeg
• Sea salt and white pepper
• 1 c grated fontina
• 1/2 lb thinly sliced prosciutto, julienned
• 1 lb dry rigatoni
• 3 tbsp unsalted butter, diced

Preparation

Step 1

Preheat oven to 425.

In a 2 qt saucepan, melt the butter over medium heat. Add flour and whisk until smooth, about 2 minutes. Always stirring, gradually add 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 c 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 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 pasta is coated with the sauce.

Into a greased 13 x 9 baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 c fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.