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Baked Rigatoni with Bechamel Sauce

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

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Apple October 2009

I always watch Everyday Italian, hope that I could cook all her recipes so that I could know their taste.

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rose salas July 2009

im avid fan of giada 2 years ago,,,,and i relly like how she cook and her recipe...and i love italian food>>>>>>>>>>>>>>>

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erina February 2009

oh my god! YUMMO!!! i seriously think i am in love with Giada! I<3 italian, and love cheese even more! great recipe.

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