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Baked Rigatoni with Mushrooms and Prosciutto Recipe



Unlike most pasta dishes, which are best served immediately, this baked rigatoni is perfect for preparing ahead and heating just before serving. To make this recipe for 12, double it and bake it in two 9- x 13-inch baking dishes.

Frequently Asked Questions

  • What is white sauce called in Italy?

    This recipe begins with a classic béchamel, called besciamella in Italian. It’s made by adding milk to a roux base and cooking until thick before seasoning with salt, pepper, and nutmeg. Here, half a cup of tomato sauce is stirred in with the seasonings to create a creamy pink sauce to coat the rigatoni.

  • Should you salt pasta water?

    Yes, you absolutely should salt pasta water. Most pasta dough does not contain salt, so this is a prime opportunity to season the noodles from within. The salt also slows the swelling of the starch as it hits the hot water, resulting in a less sticky pasta. To cook the pound of dry rigatoni here, we recommend five to six quarts of water and a generous tablespoon and a half of sea salt.


Note from the Food & Wine Test Kitchen

This recipe calls for half a pound of imported Fontina cheese. If available, choose an Italian Fontina over one made in Scandinavia; firm and fairly sharp, its rich, nutty qualities make it a perfect fit for this baked pasta. Look for Fontina Val d’Aosta on the label, which means it’s an authentic cheese from the Aosta Valley.

Make ahead

The recipe can be prepared ahead through Step 3. Cover the baking dish with plastic wrap and refrigerate the pasta overnight. Bring to room temperature before baking.

Suggested pairing

A simple but crisp Chianti that does not show much fruit will pair well with the tomatoes and balance the saltiness of the prosciutto while still providing contrast for the creamy sauce.



Giada De Laurentiis

2025-10-20 18:27:00