Friday, February 27, 2009

Baked Rigatoni with Bechamel

Another pasta dish from Giada that my husband and I just love. The pasta is mixed with a creamy sauce and then baked. It comes together easily, and you could make ahead and bake when ready. Gotta love that!!

Baked Rigatoni with Bechamel

Bechamel Sauce
5 Tbsp. butter
1/2 c all-purpose flour
4 cups warm milk
1/2 tsp. salt
pinch of ground pepper
pinch of freshly grated nutmeg (I didn't have any fresh, just used ground nutmeg)

1 tsp. olive oil
4 cups Bechamel sauce
1/2 pound thinly sliced prosciutto
1 cup freshly grated fontina cheese
1/2 tsp. salt, and pinch of pepper
1 pound dried rigatoni
3 Tbsp. butter, diced

Heat the oven to 425. Lightly coat a 13x9 glass baking dish with the oil.

For Bechamel sauce:
Melt the butter over medium heat. Add the flour

Whisk until smooth, about 2 minutes
Gradually add the warm milk, whisking constantly
Simmer over medium heat, until sauce is thick and creamy, about 10 minutes
Remove from heat, and stir in salt, pepper and nutmeg
For recipe:
Heat bechamel sauce over medium heat. Do not boil. Stir in the prosciutto, 1/2 cup of the fontina cheese, salt and pepper. Set the sauce aside.
Cook the rigatoni until almost tender, but still firm. The pasta will keep cooking in the oven, so it doesn't have to be done all the way. Drain the pasta, return to pot, and stir in cheese sauce. Season with salt and pepper, if you like.
*I added some sausage because I happened to have some leftover. I won't do it again, but feel free to substitute prosciutto or add more meats.
Spoon the pasta mixture into the dish, then sprinkle with the remaining 1/2 cup fontina cheese and dot with the butter. (Can be prepared up to this point up to 8 hours ahead, and refrigerated). Bake the pasta until the top is golden, about 25 minutes.

1 comment:

Ashley N said...

That looks delicious!!