Baked Rigatoni with Bchamel Sauce
Skill Level: Intermediate | Servings: 6 | Time Required: 55 minutes (25 min prep, 30 min cooking)
Nutrition per Serving (1 of 6 servings): Calories 783, Total Fat 38 g, Saturated Fat 22 g, Carbohydrates 77 g, Dietary Fiber 4 g, Sugars 11 g, Protein 33 g, Cholesterol 124 mg, Sodium 1274 mg
Ingredients
- 1 stick (4 ounces) unsalted butter
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 quart whole milk, at room temperature
- A pinch of freshly grated nutmeg
- Sea salt and white pepper to taste
- 1 cup grated fontina cheese
- 1/2 pound prosciutto, thinly sliced and julienned
- 1 pound dry rigatoni pasta
- 3 tablespoons unsalted butter, cut into cubes
Instructions
- Preheat your oven to 425F (220C).
- In a medium 2-quart saucepan, melt the butter over medium heat. Whisk in the flour until smooth, cooking for about 2 minutes. While continuously whisking, slowly add the milk to create a smooth, creamy sauce. Let it simmer until thick enough to coat the back of a spoon, usually about 10 minutes. Remove from heat and mix in the nutmeg, 1/2 cup of the fontina cheese, prosciutto, and season with salt and white pepper. Set aside.
- Bring a large pot containing 6 quarts of salted water to a boil. Add the rigatoni and cook for approximately 5 minutesthe pasta should remain somewhat firm since it will bake again later. Drain using a colander, return to the pot, and pour the bchamel sauce over it. Stir gently with a wooden spoon until all pieces are well coated.
- Transfer the pasta mixture into a greased 13-by-9-inch baking dish and spread evenly. Sprinkle the remaining 1/2 cup of fontina cheese on top, then dot the surface with butter cubes. Bake for 25 minutes until bubbling and golden brown.
