KitchenMagician's Recipe

RIGATONI - PROSCIUTTO AND BECHAMEL SAUCE

Category: Baked Pasta

Makes 4 servings.

1/2 c. unsalted butter
1/2 c. plus 2 tbsp flour
4 c. whole milk
pinch grated nutmeg
1 c. shredded Fontina cheese
1/2 lb. Prosciutto, julienned
salt and pepper
1 lb. rigatoni, cooked
1/4 c. grated Parmesan cheese
2 T. unsalted butter

Preheat oven to 425F. Spray a 9 x 13 baking dish with cooking spray.
In a large saucepan, melt butter; add flour and whisk until smooth, about 2 minutes.
Gradually add milk and continue to whisk until sauce is smooth.
Simmer until thick enough to coat back of spoon.
Remove from heat and stir in nutmeg, 1/2 cup Fontina and prosciutto.
Season with salt and pepper to taste; set aside.
Add cooked rigatoni ; stir to heat through.
Spoon into baking dish; sprinkle with remaining Fontina and Parmesan cheeses; dot with 2 tablespoons butter.
Bake at 425F for 25 minutes, or until golden and bubbly.