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.
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MUGHAL EMPIRE THAMEL
[email protected]This recipe is a fail. The béchamel sauce was lumpy and the pasta was undercooked. I won't be making this again.
Bdjssn Djsbwns
[email protected]I followed the recipe exactly, but my pasta was mushy. I think I cooked it for too long.
Amman Ahmad
[email protected]This dish was way too salty for my taste. I think I accidentally added too much salt to the béchamel sauce.
Md Soref
[email protected]I'm not sure what went wrong, but my béchamel sauce curdled. I had to start over, and even then it wasn't quite right.
Shani Baba
[email protected]This recipe was a bit bland for my taste. I added some extra garlic and Italian seasoning, and it turned out much better.
Osayande Oghgho God'stime
[email protected]The béchamel sauce was a bit too thick for my taste, but otherwise this dish was delicious. I'll try thinning it out next time.
Atif Raza
[email protected]This dish was easy to make and turned out great! The béchamel sauce was rich and creamy, and the pasta was perfectly cooked. I'll definitely be making this again.
Sangam Limbu
[email protected]I'm not a fan of béchamel sauce, but this recipe changed my mind. It was so smooth and flavorful. I'll definitely be making this again.
Khubaib Anan
[email protected]This recipe is a keeper! I've already made it twice and both times it was a hit. The béchamel sauce is so creamy and flavorful.
Chloe Ziolko
[email protected]I added some chopped spinach and mushrooms to the béchamel sauce for a healthier twist. It was delicious!
Topraj Chaudhary
[email protected]Béchamel sauce was amazing! I used a little less butter and milk than the recipe called for, and it turned out perfect.
Chandra kisor Sah
[email protected]This dish was a disaster! The béchamel sauce curdled and the pasta was mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Shaleem David
[email protected]I found this recipe to be a bit bland. The béchamel sauce lacked flavor and the pasta was overcooked. I won't be making this again.
Nokulunga Nomah
[email protected]The béchamel sauce was a bit too thick for my taste, but otherwise this dish was delicious. The pasta was cooked perfectly and the crispy topping added a nice touch.
Fayorielle
[email protected]This dish was a hit with my family! The béchamel sauce was creamy and cheesy, and the pasta was perfectly al dente. I'll definitely be making this again.
Lynn Jernigan
[email protected]Easy to follow recipe and turned out great! The béchamel sauce was velvety smooth and the pasta was cooked perfectly. Will definitely be making this again!
Madhushanka Ponnamperuma
[email protected]I've tried many baked rigatoni recipes, but this one is by far the best. The béchamel sauce was rich and flavorful, and the pasta was cooked to perfection. I highly recommend this recipe!
Joyram malaha Bibek
[email protected]This baked rigatoni with béchamel sauce was an absolute delight! The creamy sauce, tender pasta, and crispy topping came together perfectly. My family raved about it, and it's definitely going into my regular dinner rotation.