Baked Rigatoni with Bechamel Sauce
Cono Sur wine pairing: A bubbling, cheesy rigatoni lends itself to a voluptuous Pinot.
- Preparation Time25 mins
- Cooking Time30 mins
- Serves6
- DifficultyMedium
1) In a 2-litre 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 the heat and stir in the nutmeg, 1/2 cup of Fontina cheese and prosciutto, and season with salt and white pepper. Set aside.
2) In a large pot, bring to a boil 5 1/2 litres 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 the pasta to the pot and pour in the bechamel sauce. Using a wooden spoon, mix well until all of the pasta is coated with the sauce.
3) Into a greased 23-by-33 cm baking dish, pour the pasta and cream sauce. Smooth out the top and sprinkle with the remaining 1/2 cup of Fontina. Dot the top with diced butter and bake in the oven for 25 minutes or until bubbling and the top is golden brown.
Classic Creamy Ham and Cheese Pasta Bake
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