Rigatoni Pasta Casserole in Béchamel Sauce
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Rigatoni pasta is baked under a thick layer of béchamel sauce and fontina cheese. Its tubular shape perfectly absorbs the delicious sauce, allowing you to fully enjoy the casserole. The highlight of this dish is the slices of prosciutto. Their flavor is especially vibrant against the creamy, creamy sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dry rigatoni pasta
- 110 g unsalted butter (110 g)
- 0.5 cups and 2 tablespoons of premium flour
- 1 liter of whole milk, room temperature
- A pinch of freshly grated nutmeg
- Sea salt and white pepper
- 1 cup grated fontina cheese
- 220 g thin slices of prosciutto, cut into strips
- 50 g unsalted butter, diced
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly, and continue whisking until the sauce is smooth and creamy. Simmer until thick enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the nutmeg, 1/2 cup of fontina, prosciutto, salt, and white pepper.
- Bring 6 quarts of salted water to a boil in a large saucepan. Add the rigatoni pasta and cook for about 5 minutes. Since you'll be baking it in the oven, it should still be firm. Drain the rigatoni in a colander. Return the pasta to the pan and pour the béchamel sauce over it. Stir thoroughly with a wooden spoon until all the pasta is coated.
- Place the pasta in the creamy sauce in a greased 22 x 32 cm baking dish. Smooth it out and sprinkle with the remaining 1/2 cup fontina. Sprinkle with cubes of butter and bake in the oven for 25 minutes or until the top is golden brown.
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