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Baked Rigatoni with Bechamel Sauce

This recipe creates a rich and comforting baked rigatoni dish featuring a creamy bechamel sauce infused with fontina cheese and julienned prosciutto. The pasta is par-cooked, coated in the sauce, and baked until bubbling and golden brown for a delicious main course.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 4014.5 kcal

Equipment

  • 1 2-quart saucepan For making the bechamel
  • 1 Large Pot For cooking the pasta
  • 1 Whisk Essential for a smooth bechamel
  • 1 Colander For draining the pasta
  • 1 13x9-inch Baking Dish For baking the final dish

Ingredients
  

Main

  • 1 stick unsalted butter 4 ounces
  • 1/2 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
  • 1/2 pound thinly sliced prosciutto julienned
  • 1 pound dry rigatoni
  • 3 tablespoons unsalted butter diced

Instructions
 

  • Preheat oven to 425 degrees F.
  • 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.

Notes

Ensure milk for the bechamel is at room temperature to prevent lumps when adding to the roux. Cook the rigatoni significantly less than package directions (about 5 minutes) as it will finish cooking in the oven; it should be very al dente. When whisking the milk into the roux, add gradually and whisk constantly for a smooth sauce. Prosciutto can be added to the sauce or sprinkled on top before baking for varying texture.