Baked Rigatoni with Mushrooms and Prosciutto is a delicious and comforting pasta dish that is perfect for preparing ahead of time and heating just before serving. This recipe serves 6, but can easily be doubled for larger gatherings.
The dish starts with a classic béchamel sauce, known as besciamella in Italian. To make the sauce, milk is added to a roux base and cooked until thick. Seasoned with salt, pepper, and nutmeg, half a cup of tomato sauce is stirred in to create a creamy pink sauce to coat the rigatoni.
When cooking the pasta, it’s important to salt the water generously. This not only seasons the noodles from within but also slows the swelling of the starch, resulting in less sticky pasta. For the pound of dry rigatoni in this recipe, it’s recommended to use five to six quarts of water and a generous tablespoon and a half of sea salt.
Imported Fontina cheese is a key ingredient in this dish, adding a rich and nutty flavor. Look for an Italian Fontina, preferably Fontina Val d’Aosta, for the best results. Its firm and fairly sharp qualities make it a perfect fit for this baked pasta.
For a make-ahead option, the recipe can be prepared through Step 3 and then covered with plastic wrap and refrigerated overnight. Before baking, simply bring the dish to room temperature.
When it comes to pairing this dish with wine, a simple and crisp Chianti is recommended. Look for a Chianti that doesn’t show too much fruit, as it will complement the tomatoes, balance the saltiness of the prosciutto, and provide a nice contrast to the creamy sauce.
Overall, this baked rigatoni with mushrooms and prosciutto is a crowd-pleasing dish that can be prepared in advance, making it perfect for dinner parties or family gatherings. Enjoy the rich flavors and comforting textures of this delicious pasta dish.
