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Baked Rigatoni with Mushrooms and Prosciutto

See full recipe on: Food & Wine



Ingredients

1 stick (4 ounces) unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
1 quart whole milk
1/2 cup homemade or store-bought tomato sauce
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
10 ounces white mushrooms, stems discarded and caps coarsely chopped
1 medium onion, finely chopped
1/4 pound thickly sliced prosciutto, finely chopped
1 pound rigatoni
1/2 pound imported fontina cheese, coarsely shredded

Nutrition 6 servings

Per Serving % Daily Value
Calories 751
Fat 35g 54%
Carbs 75g 25%
Protein 32g 65%
Fiber 3g 15%
Cholesterol 113mg 37%
Sodium 998mg 41%
     
Fat
Carbs
Protein

Preparation






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