Baked Bechamel Pasta
dinner main Main Course
Giada De Laurentiis
- 1 stick unsalted butter, (4 ounces)
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk, (at room temperature)
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, (julienned)
- 1 pound dry short pasta, (such as Gnochetti Napoletani)
- 3 tablespoons 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 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.
- per serving
- 73 grams
- 26 grams
- 34 grams
- Saturated Fat
- 16 grams
- Trans Fat
- 1 grams
- 82 milligrams
- 500 milligrams
- 3 grams
- 10 grams
- Unsaturated Fat
- 15 grams