Recipes : Baked Rigatoni with Bechamel Sauce : Food Network

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Baked Rigatoni with Bechamel Sauce
Recipe courtesy Giada De Laurentiis

Ingredients
Bechamel sauce:
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Directions
Preheat oven to 425 degrees F.

Ingredients
Bechamel sauce:

Directions
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.