Best 4 Baked Rigatoni With Bechamel Sauce Recipes
Baked Rigatoni with Bechamel Sauce: A Culinary Symphony of Creamy Goodness
Indulge in a symphony of flavors with our Baked Rigatoni with Bechamel Sauce, a dish that combines the richness of creamy béchamel with the hearty comfort of pasta. This delectable casserole features tender rigatoni enveloped in a luscious béchamel sauce, enhanced with a blend of aromatic herbs and spices. Topped with a golden-brown crust of melted mozzarella cheese, each bite offers a harmonious balance of textures and flavors.
Our collection of recipes offers variations to suit every palate. From the classic Baked Rigatoni with Bechamel Sauce, where the simplicity of the ingredients allows their natural flavors to shine through, to the indulgent Baked Rigatoni with Sausage and Spinach, where savory sausage and tender spinach add layers of depth. For a vegetarian delight, the Baked Rigatoni with Roasted Vegetables showcases a colorful medley of roasted vegetables, creating a vibrant and flavorful dish.
Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures. Whether you prefer the creamy decadence of the classic béchamel sauce or the tangy twist of a tomato-based sauce, our Baked Rigatoni recipes have something for everyone. Dive into the world of creamy goodness and experience a culinary journey like no other.
BAKED RIGATONI WITH BECHAMEL SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- 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.
BAKED RIGATONI WITH MEAT SAUCE
Rigatoni pasta is layered with a rich, homemade meat sauce, béchamel, and two kinds of cheese and baked until bubbling and golden brown. This classic Baked Rigatoni with Meat Sauce is family-friendly comfort food at its best!
Provided by Valerie Brunmeier
Categories Main Course Pasta
Time 1h
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Cook the pasta in a large pasta pot, 2 minutes shy of the package directions.
Nutrition Facts : Calories 529 kcal, Carbohydrate 57 g, Protein 27 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 968 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
BAKED RIGATONI WITH BECHAMEL SAUCE
Categories Ham
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. 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.
BAKED RIGATONI WITH BECHAMEL SAUCE
Make and share this Baked Rigatoni with Bechamel Sauce recipe from Food.com.
Provided by seahorse73
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- 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.
Nutrition Facts : Calories 707.2, Fat 36.7, SaturatedFat 21.5, Cholesterol 161.6, Sodium 260.1, Carbohydrate 71.4, Fiber 2.9, Sugar 10.4, Protein 23.1
Tips:
- To ensure the pasta is cooked evenly, use a large pot of boiling water and stir the pasta occasionally.
- For a richer flavor, use homemade béchamel sauce. You can find a recipe for béchamel sauce online or in a cookbook.
- If you don't have rigatoni, you can use another type of pasta, such as penne or ziti.
- Feel free to add other ingredients to the pasta, such as cooked chicken, sausage, or vegetables.
- Be careful not to overcook the pasta, as it will become mushy.
- Serve the pasta immediately, topped with grated Parmesan cheese.
Conclusion:
Baked rigatoni with béchamel sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pasta is cooked in a creamy béchamel sauce and then baked until golden brown. This dish is sure to be a hit with your family and friends. Whether you're a beginner cook or a seasoned pro, this recipe is sure to be a success. So next time you're looking for a quick and easy meal, give baked rigatoni with béchamel sauce a try.
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