Recipe Database
Baked Rigatoni
Baked Rigatoni
1 stick unsalted butter
1/2 cup of flour
1 qt whole milk
pinch of fresh grated nutmeg
White pepper
1 cup grated fontina cheese
1/2 lb thinly sliced Prosciutto(shredded)
1 lb dry Rigatoni
3 tbs diced butter

Pre heat the oven to 350 Bechamel sauce: In a 2 qt sauce pan melt the butter over med heat, then add the flour. Whisk for about 2 mins to remove flour taste. Slowly add the milk and bump up the heat a little. When the sauce can coat the back of a spoon the sauce is almost ready. This process will take about 10 mins. Grate in a little nutmeg and a handful of the fontina cheese and the shredded Prosciutto. Season with the white pepper. Set aside. Cook the Rigatoni in salted boiling water till almost al dente. Drain. In a large mixing bowl pour in the pasta and top it with the bechamel sauce (this is the time to add anything else to the dish mushrooms, peas, asparagus....) Place pasta and cream sauce into a buttered baking dish. Smooth out the top and add the cubes of butter and the rest of the cheese. Bake in the oven for 25-30 mins till golden brown.