Baked Rigatoni with Bechamel Sauce

4.6(325)

by Giada De Laurentiis·published 2015-05-16

EuropeanMain Dish

Servings

6 servings

Total time

—

Calories / serving

783 kcal

Ingredients (9)

serves

Instructions (4 steps)

01Preheat oven to 425 degrees F.
02In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the 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 cup fontina, prosciutto and season with salt and white pepper. Set aside.
03In a large pot, bring to a boil 6 quarts of salted water. Add the 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 the pasta is coated with the sauce.

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Not rich — missing servings, total time, or calories.