Prep Time: 25 mins Cook Time: 30 mins
2 packages Sterilgarda Besciamella Béchamel Sauce
Pinch fresh nutmeg
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!