Baked Rigatoni with Bechamel Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 120 g butter
- 120 grams flour
- 900 ml milk (whole milk), room temperature
- nutmeg
- salt
- Pepper, whiter, from the mill
- 240 g cheese (Fontina)
- 200 g ham, cooked, cut into strips
- 500 g riatoni
- Butter for the mold
- Butter, cut into flakes
Print Recipe
Pin Recipe Instructions
- Melt 120 g butter in a saucepan over medium heat. Add the flour and stir in until the mixture is smooth. While stirring constantly, add the milk at room temperature and stir again until the sauce is smooth (stoving). Let simmer for about 10 minutes.
- Remove from heat and mix in half of the cheese and the ham cut into thin strips. Season with salt, pepper and nutmeg. Put aside.
- Cook the rigatoni for a maximum of 5 minutes, as they will still pull in the oven and then possibly become too soft. Drain very well, return to the saucepan and mix with the sauce until everything is coated. Butter a baking dish and fill in the pasta. Grate the rest of the cheese over it and cover with flakes of butter.
- Bake in the preheated oven at 220 ° C for about 25 minutes until everything is golden brown.
- Romaine lettuce with balsamic dressing tastes good with it.
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