Shelly's Recipe

BAKED RIGATONI WITH BECHAMEL SAUCE

Category: Pasta - Baked

1/2 cup unsalted butter
1/2 cup plus 2 tbsp flour
1 quart whole mil, room temperature
Pinch nutmeg
1 cup grated fontina
1/2 lb thinly sliced prosciutto, julienned
Salt and pepper, to taste
1 lb dry rigatoni
2 tbsp unsalted butter

Preheat oven to 425. Cook pasta al dente while preparing the sauce.

Sauce: In a 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; set aside.

Drain the pasta and return to pot and pour sauce over cooking well. Pour into a greased 13x9 inch baking dish and sprinkle with remaining cheese. Dot with butter and bake for 25 minutes or until bubbly.