RecipesMagazine
×

Baked Rigatoni with Bechamel Sauce

5
4
3
2
1
Baked Rigatoni with Bechamel Sauce

Baked Rigatoni with Bechamel Sauce

Baked Rigatoni with Bechamel Sauce might be a good recipe to expand your main course repertoire. This recipe serves 6. One portion of this dish contains about 27g of protein, 49g of fat, and a total of 843 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. 64 people found this recipe to be flavorful and satisfying. Head to the store and pick up butter, prosciutto, milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes. Baked Rigatoni with Bechamel Sauce & Garlic Sauteed Spinach, Moussaka (baked eggplants and beef with bechamel sauce), and Baked Rigatoni With Aurora Sauce are very similar to this recipe.

Instructions

1
Watch how to make this recipe.
2
Preheat oven to 425 degrees F.
Equipment you will use
OvenOven
3
In a 2 quart saucepan, melt the butter over medium heat.
Ingredients you will need
ButterButter
Equipment you will use
Sauce PanSauce Pan
4
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.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SauceSauce
MilkMilk
Equipment you will use
WhiskWhisk
5
Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
Ingredients you will need
White PepperWhite Pepper
ProsciuttoProsciutto
NutmegNutmeg
SaltSalt
6
In a large pot, bring to a boil 6 quarts of salted water.
Ingredients you will need
WaterWater
Equipment you will use
PotPot
7
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.
Ingredients you will need
RigatoniRigatoni
PastaPasta
Equipment you will use
OvenOven
8
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.
Ingredients you will need
PastaPasta
SauceSauce
Equipment you will use
Wooden SpoonWooden Spoon
ColanderColander
PotPot
9
Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. 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.
Ingredients you will need
Cream SauceCream Sauce
ButterButter
PastaPasta
Equipment you will use
Baking PanBaking Pan
OvenOven
DifficultyHard
Ready In55 m.
Servings6
Health Score11
Dish TypesSide DishLunchMain CourseMain DishDinner
Related recipes
Mexican Pinto Beans
Hearty Osso Bucco
Jalapeno Cornbread
Clams N' Gravy
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok