Baked Rigatoni with Bechamel Sauce

Name: Baked Rigatoni with Bechamel Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps unsalted butter, diced; 63 grams and 2 tablespoons all-purpose flour; 132 grams grated fontina; 1 pinch Pinch fresh nutmeg; 227 grams thinly sliced prosciutto, julienned; 454 grams dry rigatoni; 6 servings Sea salt and white pepper; 113 grams stick unsalted butter; 946 milliliters whole milk, at room temperature

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

Watch how to make this recipe.

Preheat oven to 425 degrees F.

Equipment you will use

Oven

In a 2 quart saucepan, melt the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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 Flour

Sauce

Milk

Equipment you will use

Whisk

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 Pepper

Prosciutto

Nutmeg

Salt

In a large pot, bring to a boil 6 quarts of salted water.

Ingredients you will need

Water

Equipment you will use

Pot

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

Rigatoni

Pasta

Equipment you will use

Oven

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

Pasta

Sauce

Equipment you will use

Wooden Spoon

Colander

Pot

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 Sauce

Butter

Pasta

Equipment you will use

Baking Pan