Baked Rigatoni with Bechamel Sauce
Bechamel Sauce
1/2 cup unsalted butter
10 Tablespoons all-purpose flour
1 qt whole milk at room temp
Preheat oven to 425 deg
In a 2 qt saucepan , melt the butter over medium heat
Add the flour and whisk until smooth, about 2 minutes
Always stirring, gradually add the milk until the sauce is smooth and creamy
Simmer until it is thick enough to coat he back of a spoon. This will take about 10 minutes
1 pinch nutmeg
sea salt
white pepper
1 cup grated fontin
1/2 lb thinly sliced prosciutto , julienned
1 lb dry rigatoni pasta
3 tbsps unsalted butter diced
Remove sauce from heat and stir in nutmeg, 1/2 cup fontina,prosciutto and season with salt and white pepper
Set aside.
In a large pot bring to boil 6 qts salted water
Add rigatoni and cook about 5 minutes. Since you will be cooking the pasta a second time in the oven , you want to make sure the pasta is still hard on the inside.
Drain in a colander
Return pasta to pot and pour in bechamel sauce
Using a wooden spoon , mix well until the pasta is coated with the sauce
Into a greased 9 x 13 inch baking dish , pour the pasta with cream sauce.
Spoon out top and sprinkle with remaining 1/2 cup fontina
Dot the top with diced butter and bake in oven for 25 minutesor until bubbling and the top is golden brown.