Rigatoni Al Prosciutto
Creamy rigatoni combined with ham and Parmesan, topped with a rich bechamel sauce, baked until bubbly. Perfect for comforting family dinners or entertaining guests.
Ingredients
Instructions
- Cook rigatoni in boiling water until al dente; drain.
- Mix together half and half, chopped ham, butter, and Parmigiano cheese.
- Pour the mixture into a 13 x 9 x 2-inch Pyrex casserole dish.
- Scald the milk in a separate pan.
- Melt butter in another saucepan over low heat.
- Add flour, salt, pepper, and nutmeg to the melted butter.
- Stir well to combine.
- Gradually add the scalded milk, stirring continuously over low heat until the mixture boils.
- Continue stirring for 5 minutes after boiling.
- Pour the sauce over the cooked rigatoni in the casserole dish.
- Dot the top with small pieces of butter and sprinkle with Parmesan cheese.
- Bake in a preheated 325°F oven for 25 minutes until hot and bubbly.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider adding freshly cracked black pepper and a pinch of nutmeg to the sauce. You can substitute the half and half with a combination of whole milk and heavy cream for a creamier texture. If you don't have Parmigiano cheese, Pecorino Romano is a great alternative that will still provide a deliciously salty kick.
Serving Suggestions
Serve this delicious Rigatoni Al Prosciutto with a side salad dressed in a light vinaigrette to balance the richness of the dish. Garlic bread or a simple antipasto platter can also complement the meal beautifully. This dish pairs wonderfully with Italian recipes like Italian Baked Pork Chops for a hearty family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the rigatoni in a baking dish, cover it with foil, and heat in a preheated oven at 350°F until warmed through, about 20 minutes. You can add a splash of milk to keep it creamy.
Nutrition & Diet Analysis (per serving)
Each serving of Rigatoni Al Prosciutto contains roughly 964 calories, with 17g protein, 137g carbohydrates, and 40g fat. It is an excellent source of vitamin C (132% of the Daily Value), iron (59% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1040mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, you can substitute rigatoni with other pasta shapes like penne or ziti. Just be sure to adjust the cooking time according to the pasta you choose, ensuring it remains al dente before combining with the sauce.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step and store it covered in the refrigerator. When ready to serve, simply bake it straight from the fridge, adding an extra 5-10 minutes to the cooking time to ensure it's heated through.
Can I add vegetables to this recipe?
Definitely! Adding sautéed spinach, mushrooms, or peas can enhance the dish both in flavor and nutrition. Just make sure to cook the vegetables beforehand and mix them in with the pasta and sauce before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).