Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	unsalted	256.5	11.7855	8.0145	21.6
purpose flour	10	tablespoons		403.4676	0.0	89.7602	2.2667
milk	1	quart		595.36	46.6528	30.744	31.9152
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
sea salt				403.4676	0.0	89.7602	2.2667
white pepper				-	-	-	-
fontina	1	cup	grated	513.48	2.046	33.792	41.1048
prosciutto	1/2		sliced julienned	403.4676	0.0	89.7602	2.2667
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
butter	3	tablespoons	unsalted diced	256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.