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Rigatoni with Béchamel Sauce

Prep Time: 25 mins Cook Time: 30 mins

Servings: 6


  • 2 packages Sterilgarda Besciamella Béchamel Sauce

  • Pinch fresh nutmeg

  • Sea salt

  • White pepper

  • 1 cup grated Gruyere

  • 1/2 pound thinly sliced prosciutto, julienned

  • 1 pound dry rigatoni

  • 3 tablespoons unsalted butter, diced

1. Preheat oven to 425°F. 2. In a 2 quart saucepan, warm the béchamel. Remove from heat and stir in nutmeg, 1/2 cup gruyere, prosciutto and season with salt and white pepper. Set aside. 3. In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 13 minutes or until just pre-al dente. Drain pasta, return to the pot and pour in béchamel sauce. Mix well until all the pasta is coated with the sauce.

4. Pour the pasta and sauce into a greased 13-by-9-inch baking dish. Smooth out top and sprinkle with remaining 1/2 cup gruyere. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown. Buon Appetito!

Recipe Notes:

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