Baked Rigatoni with Béchamel Sauce
  • 1 stick unsalted butter (4 ounces)
  • ½ cup and 2 tablespoons all-purpose flour
  • 1 quart whole milk, at room temperature
  • Pinch fresh nutmeg
  • Sea salt and white pepper
  • 1 cup grated Fontina
  • ½ pound thinly sliced prosciutto, julienned
  • 1 pound dry rigatoni
  • 3 tablespoons unsalted butter, diced
  1. Preheat oven to 425 degrees F.
To make the Béchamel sauce:
  1. In a 2 quart saucepan, melt the butter over medium heat.
  2. Add the flour and whisk until smooth (about 2 minutes).
  3. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
  4. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes.
  5. Remove from heat and stir in nutmeg, ½ cup Fontina, prosciutto and season with salt and white pepper.
  6. Set aside.
Make the pasta
  1. In a large pot, bring about 6 quarts of salted water to a boil.
  2. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
  3. Drain in a colander.
  1. Return pasta to the pot and pour in béchamel sauce.
  2. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  3. Pour the pasta with cream sauce into a greased 13 by 9-inch baking dish.
  4. Smooth out top and sprinkle with remaining ½ cup Fontina.
  5. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
Recipe by Lady Aggie Tailgaters at