From TV Food network recipe courtesy Giada De Laurentiis
Heat oven to 425:
Bechamel sauce:
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually 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 minutes. Remove 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 a boil 6 quarts of salted water. 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. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 371 | ||
Calories from Fat: 199 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 92.5mg | 28 % | |
Sodium 443.8mg | 15 % | |
Potassium 187.3mg | 5 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 31.4g | ||
Protein 11.5g | 16 % | |
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. |
Calories per serving: 371
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