Dolce Mangia
Sweet Eats
Baked Rigatoni with Bechamel Sauce‏

1 stick unsalted butter

1/2 c and 2 T all-purpose flour

1 quart whole milk, at room temperature

Pinch fresh nutmeg

Sea salt and white pepper

1 c grated fontina

1/2 lb thinly sliced prosciutto, julienned

1 lb dry rigatoni

3 T unsalted butter, diced


Preheat oven to 425 degrees F.

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 c 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” baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 c fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

Time: 1 hour   Serves: 6

This is another Giada recipe and can be found at:

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