Baked Rigatoni with Bechamel Sauce


  • 3 tablespoons unsalted butter, diced
  • 1 pound dry rigatoni
  • ½ pound thinly sliced prosciutto, julienned
  • 1 cup grated fontina
  • Sea salt and white pepper
  • Pinch fresh nutmeg
  • 1 quart whole milk, at room temperature
  • + 2 more ingredients
    • ½ cup and 2 tablespoons all-purpose flour
    • 1 stick unsalted butter (4 ounces)

Preheat oven to 425 degrees F. 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 ...

View full recipe at SpringPad


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