Creamy Baked Rigatoni with Bechamel Sauce

When it comes to cozy comfort food, few dishes compare to baked rigatoni blanketed in a luscious béchamel sauce. This recipe combines tender pasta, melty fontina cheese, and savory prosciutto in a rich, oven-baked casserole perfect for a dinner party or satisfying family meal.

Ingredients You'll Need

• 1 stick (4 ounces) unsalted butter

• 1/2 cup plus 2 tablespoons all-purpose flour

• 1 quart whole milk, room temperature

• Pinch of freshly grated nutmeg

• Sea salt and white pepper, to taste

• 1 cup grated fontina cheese, divided

• 1/2 pound thinly sliced prosciutto, cut into strips

• 1 pound dry rigatoni

• 3 tablespoons unsalted butter, diced (for topping)

Step-by-Step Instructions

1. Preheat and Prepare the Sauce:
   Preheat your oven to 425°F (220°C). In a medium saucepan over medium heat, melt 1 stick of butter. Whisk in the flour and stir for about 2 minutes until smooth and slightly golden.

2. Make the Béchamel:
   Slowly add the milk in a steady stream while whisking continuously. Continue cooking and whisking until the sauce thickens and coats the back of a spoon about 10 minutes. Remove from heat and stir in a pinch of nutmeg, 1/2 cup fontina, julienned prosciutto, sea salt, and white pepper. Set aside.

3. Parboil the Rigatoni:
   Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 5 minutes just enough to begin softening the pasta without fully cooking it. Drain well.

4. Combine Pasta and Sauce:
   Return the drained pasta to the pot. Pour the béchamel mixture over the pasta and stir until each piece is evenly coated.

5. Assemble and Bake:
   Grease a 13-by-9-inch baking dish. Pour in the rigatoni mixture and spread evenly. Sprinkle the remaining 1/2 cup of fontina over the top, then dot with diced butter. Bake for 25 minutes, or until the dish is bubbling and golden brown on top.

6. Serve and Enjoy:
   Let rest for a few minutes before serving. Pair with a crisp green salad and a glass of white wine for a full meal.

Tips for Success

• Use Room Temperature Milk: This helps the béchamel come together more smoothly and avoids lumps.

• Choose High-Quality Cheese: Fontina melts beautifully, but you can also experiment with gruyère or mozzarella for a different flavor.

• Don’t Overcook the Pasta: Since it continues cooking in the oven, the initial boil should leave the rigatoni quite firm.

Make It Your Own

• Add sautéed mushrooms or caramelized onions for an earthy touch.

• Swap prosciutto for cooked pancetta or omit it altogether for a vegetarian version.

• Add a sprinkle of breadcrumbs on top before baking for extra crunch.

This baked rigatoni is an indulgent, crowd-pleasing dish that feels luxurious without being overly complicated. Whether for a weeknight splurge or a festive gathering, it’s a meal that always delivers comfort and flavor.

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