MICHAELIS' FAMILY RECIPES

BAKED RIGATONI WITH BECHAMEL SAUCE

A recipe from Giada De laurentiis

Italian Dinner

6 servings

INGREDIENTS

  • unsalted butter
    8 Tbsp
  • flour
    1/2 cups
  • whole milk
    4 cups
  • nutmeg
    quantity
  • salt
    quantity
  • white pepper
    quantity
  • fontina
    1 cups
  • prosciutto
    1/2 lb
  • rigatoni
    1 lb
  • unsalted butter
    3 Tbsp

STEPS

  1. Preheat oven to 425 F
  2. To prepare the bechamel sauce, in a 2 quart saucepan, melt butter over medium heat. Add flour and whisk until smooth, about 2 min.
  3. Always stirring, gradually add milk and whisk until smooth and creamy
  4. Simmer until it coats the back of a spoon, about 10 min.
  5. Remove from heat, adding a pinch of nutmeg, 1/2 cup fontina, prosciutto, and season with salt and white pepper.
  6. Boil rigatoni for about 5 minutes (will fully cook in oven). Drain pasta, return to pot, and add the bechamel sauce
  7. Grease a 9x13 baking dish and add pasta/sauce mixture. Smooth out the top and sprinkle with remaining fontina
  8. Dot top with diced butter and bake for 25 minutes or until bubbling and golden brown

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