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. ---------------------------------------------------------------------------
Nutrition
Ingredients
