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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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.
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BAKED RIGATONI WITH BECHAMEL SAUCE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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