Baked Rigatoni with Bechamel Sauce

(from teacherrap’s recipe box)

Source: Everyday Italian (from RecipeThing user glacier206) (from RecipeThing user libraryhead)

Prep time: 25 minutes
Cook time: 30 minutes
Serves 6 people

Ingredients

  • 8 tablespoons unsalted butter
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1 quart whole milk, at room temperature
  • Pinch fresh nutmeg
  • sea salt and white pepper
  • 1 cup grated fontina
  • 1/2 pound thinly sliced prosciutto, julienned
  • 1 pound dry rigatoni
  • 3 tablespoons unsalted butter, diced

Directions

  1. Preheat oven to 425 degrees F.

  2. Bechamel sauce:

  3. 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 a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

  4. In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

  5. Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

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