Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Baked Rigatoni with Bechamel Sauce Recipe
    Lost? Site Map

    Baked Rigatoni with Bechamel Sauce

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    seahorse73's Note:

    Recipe courtesy Giada De Laurentiis This is a great side dish or main dish!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Bechamel sauce


    1. 1
      Preheat oven to 425 degrees F.
    2. 2
      Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat.
    3. 3
      Add the flour and whisk until smooth, about 2 minutes.
    4. 4
      Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
    5. 5
      Simmer until it is thick enough to coat the back of a spoon.
    6. 6
      This will take approximately 10 minutes.
    7. 7
      Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper.
    8. 8
      Set aside.
    9. 9
      In a large pot, bring to a boil 6 quarts of salted water.
    10. 10
      Add the rigatoni and cook for about 5 minutes.
    11. 11
      Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
    12. 12
      Drain in a colander.
    13. 13
      Return pasta to the pot and pour in bechamel sauce.
    14. 14
      Using a wooden spoon, mix well until all the pasta is coated with the sauce.
    15. 15
      Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce.
    16. 16
      Smooth out top and sprinkle with remaining 1/2 cup fontina.
    17. 17
      Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

    Ratings & Reviews:

    • on January 10, 2010


      Delicious! Hubby usually likes red sauce with his pasta, but he raved about this dish when we had it last night for dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2008


      I have been making this for awhile now. We love it. Thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2008


      Such a good stick to the ribs meal and one we will be repeating according to the family!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Baked Rigatoni with Bechamel Sauce

    Serving Size: 1 (299 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 707.1
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 21.5 g
    Cholesterol 161.5 mg
    Sodium 260.1 mg
    Total Carbohydrate 71.4 g
    Dietary Fiber 2.8 g
    Sugars 10.3 g
    Protein 23.1 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites