Zutaten für Baked Rigatoni With Bechamel Sauce
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- salt to taste
- freshly ground white pepper to taste
- 1 1/2 cups shredded fontina cheese
- 1/2 cup chopped prosciutto
- 1 pound rigatoni
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Zubereitung von Baked Rigatoni With Bechamel Sauce
- Preheat oven to 425°F (220°C).
- **Make the Bechamel:** Melt 4 tablespoons (1/2 stick) of butter in a 2-quart saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour until smooth (about 2 minutes).
- Gradually whisk in 4 cups whole milk until smooth and creamy.
- Simmer, whisking constantly, until thickened enough to coat the back of a spoon (about 10 minutes).
- Remove from heat and stir in 1/4 teaspoon freshly grated nutmeg, 1 cup (8 ounces) shredded fontina cheese, 1/2 cup chopped prosciutto, salt, and freshly ground white pepper to taste.
- Set aside.
- Cook Rigatoni: Bring 6 quarts of salted water to a boil in a large pot.
- Add 1 pound rigatoni and cook for 5 minutes, or until al dente but still slightly firm in the center.
- Drain the pasta in a colander.
- Return the pasta to the pot and pour in the béchamel sauce. Toss gently to coat.
- Pour the pasta mixture into a greased 13x9 inch baking dish.
- Spread evenly and sprinkle with the remaining 1/2 cup (4 ounces) shredded fontina cheese.
- Dot the top with 2 tablespoons of diced butter.
- Bake for 25-30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
41g
Fat
107g
Carbs
23g
