Rigatoni with Béchamel Sauce
Prep Time: 25 mins Cook Time: 30 mins
Servings: 6
Ingredients
- 2 packages Sterilgarda Besciamella Béchamel Sauce
- Pinch fresh nutmeg
- Sea salt
- White pepper
- 1 cup grated Parmigiano Reggiano cheese
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced
- Preheat oven to 425°F.
- In a 2 quart saucepan, warm the béchamel. Remove from heat and stir in nutmeg, 1/2 cup parmigiano, 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 13 minutes or until just pre-al dente. Drain pasta, return to the pot and pour in béchamel sauce. Mix well until all the pasta is coated with the sauce.
- 4. Pour the pasta and sauce into a greased 13-by-9-inch baking dish. Smooth out top and sprinkle with remaining 1/2 cup parmigiano. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown. Buon Appetito!
Recipe Notes:
Based on recipe from Food Network
