Baked Rigatoni with Bechamel Sauce

“Recipe courtesy Giada De Laurentiis This is a great side dish or main dish!”

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat.
  3. Add the flour and whisk until smooth, about 2 minutes.
  4. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
  5. Simmer until it is thick enough to coat the back of a spoon.
  6. This will take approximately 10 minutes.
  7. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper.
  8. Set aside.
  9. In a large pot, bring to a boil 6 quarts of salted water.
  10. Add the rigatoni and cook for about 5 minutes.
  11. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
  12. Drain in a colander.
  13. Return pasta to the pot and pour in bechamel sauce.
  14. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  15. Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce.
  16. Smooth out top and sprinkle with remaining 1/2 cup fontina.
  17. 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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