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Name: Baked Rigatoni with Bechamel Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 sticks Unsalted butter; 3/4 cup All purpose flour; 3 tablespoons All purpose flour; 1 quart Whole milk at room temperature; pinch Nutmeg; Salt and pepper to taste; 1 1/2 cups grated fontina cheese; 1/2 pound Prosciutto julienned; 1 pound Rigatoni Pasta; 3 tablespoons Butter diced

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INGREDIENTS

1 1/2 sticks Unsalted butter
3/4 cup All purpose flour
3 tablespoons All purpose flour
1 quart Whole milk ; at room temperature
pinch Nutmeg
Salt and pepper to taste
1 1/2 cups grated fontina cheese
1/2 pound Prosciutto ; julienned
1 pound Rigatoni Pasta
3 tablespoons Butter ; diced

Servings

INSTRUCTIONS

Pre-heat oven to 425 deg.

In a 2 quart saucepan, melt the butter over medium heat. Add flour and whisk until smooth, about 2 min. While stirring add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 min. Remove from heat and stir in the nutmeg, 1/2 cup fontina, prosciutto and salt and pepper. Set aside.

In a large pot bring 6 quarts of salted water to a boil, and add the pasta, cook for only 5 min. Drain, return to the pot and pour the sauce over it, mix well.

Into a greased 13x9 inch baking dish, pour in the pasta with cream sauce. Smooth out top and sprinkle with remaining cheese. Dot the top with butter and bake for 25 min or until bubbling and the top is golden brown.

NOTES

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Baked Rigatoni with Bechamel Sauce

1 1/2 sticks Unsalted butter
3/4 cup All purpose flour
3 tablespoons All purpose flour
1 quart Whole milk at room temperature
pinch Nutmeg
 Salt and pepper to taste
1 1/2 cups grated fontina cheese
1/2 pound Prosciutto julienned
1 pound Rigatoni Pasta
3 tablespoons Butter diced

Pre-heat oven to 425 deg.
In a 2 quart saucepan, melt the butter over medium heat.  Add flour and whisk until smooth, about 2 min. While stirring add the milk and continue to whisk until the sauce is smooth and creamy.  Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 min. Remove from heat and stir in the nutmeg, 1/2 cup fontina, prosciutto and salt and pepper. Set aside.
In a large pot bring 6 quarts of salted water to a boil, and add the pasta, cook for only 5 min. Drain, return to the pot and pour the sauce over it, mix well.
Into a greased 13x9 inch baking dish, pour in the pasta with cream sauce. Smooth out top and sprinkle with remaining cheese.  Dot the top with butter and bake for 25 min or until bubbling and the top is golden brown.

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 8 Servings

Calories: 493
Calories from Fat: 263 (53%)

Amt Per Serving		% DV

	Total Fat 29.2g	39 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 2.1g
Cholesterol 119mg		37 %
Sodium 610.6mg		21 %
Potassium 239mg		6 %
Total Carbohydrate 43.2g		13 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 42.8g
Protein 14.5g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 493

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