Baked Rigatoni With Bechamel Sauce Recipes

Steps:

• Preheat oven to 425 degrees F.
• Bechamel sauce:
• In 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.
• In 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.
• 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.

Steps:

• Preheat oven to 425 degrees F. Bechamel sauce: In 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. In 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. 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.

Steps:

• Preheat oven to 425 degrees F.
• Bechamel sauce: In 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.
• In 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.
• 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.