Baked Rigatoni with Bechamel Sauce

Recipe courtesy Giada De Laurentiis

See this recipe on air Friday May. 27 at 11:00 AM ET/PT.
Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 6 servings
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Bechamel sauce:
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
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.