Baked Rigatoni With Bechamel Sauce Recipe

Name: Baked Rigatoni With Bechamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bechamel sauce; 1/2 cup unsalted butter; 10 tablespoons all-purpose flour; 1 quart whole milk, at room temperature; 1 pinch fresh nutmeg; sea salt; white pepper; 1 cup grated fontina; 1/2 lb thinly sliced prosciutto, julienned; 1 lb dry rigatoni pasta; 3 tablespoons unsalted butter, diced

Servings: persons

1
Preheat oven to 425 degrees F.
2
Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat.
3
Add the flour and whisk until smooth, about 2 minutes.
4
Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
5
Simmer until it is thick enough to coat the back of a spoon.
6
This will take approximately 10 minutes.
7
Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper.
8
Set aside.
9
In a large pot, bring to a boil 6 quarts of salted water.
10
Add the rigatoni and cook for about 5 minutes.
11
Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
12
Drain in a colander.
13
Return pasta to the pot and pour in bechamel sauce.
14
Using a wooden spoon, mix well until all the pasta is coated with the sauce.
15
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce.
16
Smooth out top and sprinkle with remaining 1/2 cup fontina.
17
Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

851

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Bechamel sauce, 1/2 cup unsalted butter, 10 tablespoons all-purpose flour, 1 quart whole milk, at room temperature, and more.

Yes, Baked Rigatoni With Bechamel Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Rigatoni With Bechamel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions