Rigatoni with Cheese and Italian Sausage recipe | Epicurious.com This was yummy, I had with Rao's Marinara. Easy, but very good graham66 / Flag if Inappropriate This is easy and impressive. Next time I'd like to scale up on quality of ingredients, but even with purchased marinara, it was a keeper. I used local Boulder brand hot Italian sausage and Bertolli marinara. I don't think you can mess up with the proportions either -- I used 1 lb. of pasta and 1 lb. of sausage and 1 jar of sauce. I'd use more sauce next time and make my own, maybe with big chunks of tomatoes. It's a beautiful dish! jendi51 from Denver, CO / Flag if Inappropriate Made this with shells as well - used only mild italian sausage (family preference) and added basil/oregano/thyme. Used extra garlic. Had Wesleydale not Mozza - was even better! Family inhaled this - will make again A Cook from Milton, ON / Flag if Inappropriate This was a total hit at my house. I made it family style and so added more sausage and cheese.

Also, I didn't have rigatoni and so I used shells instead. It reheated well. A definite keeper! jsd517 from Redwood City, CA / Flag if Inappropriate Baked Two-Cheese Rigatoni Baked Two-Cheese Rigatoni By Marian Cooper Cairns and Dawn Perry Brian Woodcock This fancy spin on mac and cheese also works as a perfect Thanksgiving side. Total Time: 4 tbsp. unsalted butter, divided, plus more for baking dish 1 16-oz. package rigatoni 12 oz. white Cheddar cheese, grated Kosher salt 6 oz. Fontina cheese, grated 1 c. coarse fresh breadcrumbs Directions Preheat oven to 375 degrees F. Butter a 3-quart baking dish. Cook pasta according to package directions. Meanwhile, melt 3 tablespoons butter in a large saucepan over medium heat. Whisk in flour and garlic and cook, whisking 1 minutes. Whisk in half-and-half and cook, whisking until thickened, 4 to 6 minutes. Remove from heat and whisk in Cheddar until smooth. Fold in pasta. Season with salt and pepper. Transfer to prepared baking dish.

Melt 1 tablespoon butter. Toss together Fontina, breadcrumbs, and melted butter; sprinkle over pasta. Bake until golden and bubbly, 25 to 30 minutes. More recipes like this rigatoni | food | Britannica.com Rigatoni THIS IS A DIRECTORY PAGE. Britannica does not currently have an article on this topic. Encyclopædia Britannica, Inc. Learn about this topic in these articles: in pasta ...of 1/2-inch (12.7-millimetre) diameter, such variations as the small elbow-shaped pieces called dita lisci, and the large, fluted, elbow-shaped pieces called rigatoni. Ribbon types include the wide lasagna and the narrow linguini. Farfels are ground, granulated, or shredded. The wide variety of special shapes includes farfalloni (“large... Rigatoni Pasta Recipes | MyRecipes Ingredients » Pasta Recipes » Rigatoni Pasta Recipes Rigatoni Pasta Recipes Get the best rigatoni pasta recipes recipes from trusted magazines, cookbooks, and more. You'll find recipe ideas complete with cooking tips, member reviews, and ratings. Tangy Italian Beef Sandwiches Slow cooking excels with this recipe.

The beef slowly braises until it practically falls to shreds. Complete your sandwich with mozzarella or provolone cheese. Although it's great on sandwiches, the meat is also delicious over a baked potato topped with sour cream. Spicy Chicken Cacciatore Serve this saucy dish over pasta with a side salad for a restaurant-worthy meal. The recipe serves eight; if you have leftovers, transform them into soup by shredding the chicken, adding diced zucchini and carrots, and combining the sauce with chicken stock. Raspberry-Cream Cheese Coffee Cake This is the perfect coffee cake. The lightly tangy raspberry gives a pop of flavor and the decadent cream cheese filling provides texture for a rich, moist cake. Be sure to use raspberry preserves; jam or jelly will sink to the bottom of the pan during cooking. A springform pan allows this cake to rise for a beautiful presentation. Enjoy with family and friends in the morning with coffee or as a snack in the afternoon. Chocolate-Espresso Pudding Cake You no longer need an oven to bake a cake; you just need your InstantPot. This recipe requires just under 30 minutes from start to finish. The result?

A warm, gooey pudding cake with irresistable flavor combination that is coffee and chocolate. Bacon and Beef Stew Savory, rich bacon and beef pair perfectly with beer, mustard, and red wine vinegar creating a well-rounded, complex flavor profile. The recipe comes together quickly and makes 16 cups-- enough for 12 generous servings. Make sure to use low sodium beef broth to keep a balanced salt level. Serve with crusty bread, cornbread, or butter rolls. Baked Rigatoni with Bechamel Sauce Recipe : Giada De Laurentiis : Food Network 4.5 288 Made it yesterday, fantastic. jeanneteiglesias 2016-09-09T04:43:42Z item not reviewed by moderator and published This was okay...Followed instructions to the T, however nothing to scream about hear.<br /> Ray J. 2016-09-08T00:23:59Z item not reviewed by moderator and published GREAT Recipe Laura S. 2016-03-29T17:33:29Z item not reviewed by moderator and published This was divine!

It's not a low-cal diet food, but that's okay! It was well worth the calories and a total comfort food kinda meal! Will make this again when I can fit in a splurge day :) Mama_the_Home Chef 2014-09-12T22:35:54Z item not reviewed by moderator and published We loved this recipe! I didn't change a thing but added a little extra cheese :) cherokeewado 2014-03-16T01:09:34Z item not reviewed by moderator and published Made this recipe from her cookbook which said you could make ahead to a certain point. You can't! This was amazing fresh but did not re-heat well. Karolina G. 2014-01-09T15:17:09Z item not reviewed by moderator and published Great recipe. I added garlic as per previous comments and also chopped up some fresh spinach and added it to hot pasta before adding bechamel. Spinach wilted by pasta so no need to cook it. Wanted to add something healthy to this cheesy pasta! Turned out great!

M Gidaris 2013-10-24T17:52:15Z item not reviewed by moderator and published Tasty and easy. I made a healthier version by using almond milk instead of whole milk, and ground turkey instead of prosciutto. I also left out the nutmeg since almond milk adds just enough nuttiness. I normally don't like Giatta's recipes since she complicates the basics, but this one is a keeper. browneyedgirlll 2013-08-20T22:22:29Z item not reviewed by moderator and published Incredible and easy. Nancy A. 2013-07-20T14:33:09Z item not reviewed by moderator and published I cooked pasta for 5 minutes which was perfect. Next time I will add some garlic. Otherwise awesome!!! 136342002 2013-02-03T19:56:24Z item not reviewed by moderator and published It was delicious. Pam D.

2012-10-16T08:43:44Z item not reviewed by moderator and published Awesome and easy!! YUM!! ldonis 2012-06-25T16:50:29Z item not reviewed by moderator and published We all love this dish. Easy and tasty! dachsifan 2012-06-18T14:06:03Z item not reviewed by moderator and published Essentially a glorified baked mac and cheese. Perhaps using different cheeses may produce a more interesting dish. foodie15 2012-05-15T22:14:27Z item not reviewed by moderator and published fairly easy to make, always turns out great, my husband and I love this!!! paintingcookingnut 2012-05-11T16:29:38Z item not reviewed by moderator and published This dish is great. Very easy to use. I made it for a dinner party for the first time and everyone loved it. I used regular bacon and was still delicious. Yummy!

RadicalCook 2012-05-01T09:01:39Z item not reviewed by moderator and published Outstanding. Added one clove pressed garlic and seasoned panko breadcrumbs to the top to please my family that likes a lot of flavor. Boiled the pasta a little longer 7.3 minutes and glad I did, it would have been undercooked if not. Fast, did this in 25 mintues. I also heated the milk which makes it a lot less likely to lump and cooks the bechamel faster. Annapolis Chef 2012-04-30T17:29:35Z item not reviewed by moderator and published this is another awesome recipe even i made a healthier version and what i have in hand instead. i used olive oil instead of butter,2 cans of 2% milk instead of whole milk,wheat flour &amp; wheat penne, instead of regular AP flour and rigatoni pasta, parmesan cheese and added left over ham since i dont have fontina and prosciutto ! still a huge hit and for sure going to the FAVORITES list! thanks giada!

joei09 2012-04-09T23:44:52Z item not reviewed by moderator and published This recipe blew me away! I substituted crumbled italian sausage for the proscuitto, but other than that I followed the recipe. It was a HUGE hit with my family and was just unbelievable scrumptious. I will make again, and again and again . . . JAH1108 2012-01-28T12:56:04Z item not reviewed by moderator and published This is the fifth time I have made this dish. The first four times my teenagers weren't crazy about it (I had added different veggies and omitted the proscuitto. This time, both the kids had friends over and I needed something easy to make. I didn't have fontina or whole milk, so I substituted 2% milk and a combination of cheddar and parmasean cheeses. It was a hit with the four of us plus their friends. Using the 2% milk didn't change the creaminess of the sauce, it was just a lot lighter dish, which we enjoyed more.

Any way you make this, it's delicious!! Thanks Giada, for a really easy and delicious recipe!! Kimberly M. 2012-01-04T17:38:03Z item not reviewed by moderator and published I have been making this dish for about 4 years now and it is sooo good everytime. It is so perfect for special occasions. The only thing is, I always seem to forget the nutmeg and I do add just a tad extra cheese to the sauce, makes it creamier and cheesier. The way it browns on top at the end is just perfect. Love Giada. Michelle M. 2011-12-19T22:23:11Z item not reviewed by moderator and published this was so very good and my husband loved it, now i am going to make this for the rest of my family, let's see what they'll think. Guest 2011-12-04T18:50:51Z item not reviewed by moderator and published Very easy and so delicious!!! I made a few changes just for my own taste.

I added the whole cup of Fontina cheese to the bechamel sauce and instead of prosciutto I used bacon (so yummy! and topped it with 1/3 cup of Fontina cheese and the cubed butter. It came out perfect! CaliMomma 2011-09-01T18:24:36Z item not reviewed by moderator and published This recipe was great! My family loved it as well. I thought bechamel sauce was something I would keep ordering from restaurants, Now I can make it myself. Thanks Giada!!! YumYum2122 2011-08-30T01:31:24Z item not reviewed by moderator and published Sorry Giada. I followed this recipe exactly and it was ok. Not a lot of flavor. I think it would have been better with a sharper cheese. Wasn't horrible. Just not my thing I guess. This is the third recipe I have tried from her and they are all kind of ehhhh.

saraeve35 2011-08-03T10:00:04Z item not reviewed by moderator and published I made this last night for Dinner. It was hit in my house. I didn't use prosciutto but i did use the fontina cheese.. It was a simple but good meal.. I also used about a cup of cheese plus more for the top and i served it with homemade italian sausage meatballs on the side. lisa1970 2011-07-20T09:51:05Z item not reviewed by moderator and published I made this for dinner last night and it was soooooooooo good. Cheesy and creamy yummmmmmmmmmmm. I could not find the fontina cheese and they looked to be out of the prosciutto so I substituted pecarino Romano cheese and Canadian bacon. A little certainly goes a long way in filling you up so don't worry about the calories. I can't wait to see what it is like to reheat for lunch.

radar59 2011-05-24T10:43:54Z item not reviewed by moderator and published Been making this one for a couple years now and it is STILL one of our family's most favorite meals! And we have 2 very picky kids : We use shredded mozzarella and deli ham (even luncheon meat on busy days instead of the fontina and prosciutto : ANGELA C. 2011-04-05T15:56:32Z item not reviewed by moderator and published Very Tasty. The only thing I would do differently is fry up the proscuitto in a pan first, add all the cheese to the sauce, and not bake the dish. I like the cheese to stay smooth and creamy. nor16peaches 2011-03-30T19:52:04Z item not reviewed by moderator and published This was really easy, delicious, and a good potluck dish. If you don't have proscuitto on hand, thinly sliced julienned ham works well too. Beth C.

2011-03-25T13:15:19Z item not reviewed by moderator and published Easy to make and enjoy on a winters night!Total comfort cooking-served it with an arugula salad-good eats! CatherineChicago 2011-02-07T18:16:33Z item not reviewed by moderator and published Delicious! My favorite Gia recipe! Amanda W. 2011-01-26T21:41:58Z item not reviewed by moderator and published Amazing. Added baby bella mushrooms for an even heartier meal. Great comfort food, and very easy to make. Kelly K. 2011-01-17T13:04:55Z item not reviewed by moderator and published Amazing! Made rigatoni exactly as described, just folded in some homemade mini meatballs before baking- perfection!! Mrs.Riggins 2011-01-02T09:00:58Z item not reviewed by moderator and published Delicious. Does this dish have to be baked immediately after its prepared?

Would like to prepare it ahead of time for a dinner party, but worried it may dry up? mallie01 2010-12-17T17:50:33Z item not reviewed by moderator and published Absolutely delicious, even if you're a novice cook it's easy to prepare. KaitHutch87 2010-12-07T19:50:23Z item not reviewed by moderator and published Excellent dish, my family loves it and I have made it numerous times. I add panko bread crumbs to the topping with some grated fresh paremesean to make a crunchy, crusty topping. Cheryl R. 2010-11-14T20:01:53Z item not reviewed by moderator and published This was an excellent recipe. It is great for a cold and rainy evening. I will absolutely make it again and I wouldn't change a thing. Corrie N. 2010-10-25T18:36:48Z item not reviewed by moderator and published This was really good and easy to make. But it's a bit bland.

Next time I will add more sea salt and use fresh nutmeg. But very good otherwise! thisgurlluvs2cook 2010-08-10T23:17:41Z item not reviewed by moderator and published Delicious combo of flavors and textures. My whole family loved it. Thanks Giada for the tasty recipe! BAKlineRMR77 2010-07-31T14:05:10Z item not reviewed by moderator and published Nutmeg is a standard ingredient in a classic bechamel sauce. Check out Mario Batalli's recipe, he also learned to cook in Italy. Peas are usually part of the recipe when it's not being baked, but you could still add them. Every Italian family in my neighborhood made this when I was a kid. As for the last comment, don't critique a recipe you haven't tried, while substituting or leaving out the main ingredients! You give her two stars for a great recipe, while creating a disgusting substitute. It's like saying I made spaghetti and meatballs, but I used toast instead of spaghetti, and hot dogs instead of meatballs. Please. Very P.

2010-07-25T15:37:31Z item not reviewed by moderator and published My family is from Italy and nutmeg is out of the question in sauces. I tried this and left out the prosciutto and the fontina cheese. I used grated Romano cheese instead. I sliced up some bacon, fried it, drained it, then mixed it into the pasta and sauce just before serving. Topped it off with some freshly chopped basil. Now you're talking! Margo C. 2010-07-06T23:20:47Z item not reviewed by moderator and published i just made this tonight. the prosciutto was a little pricey. my local grocery carried it in 3 oz packages (at almost $6 each!) so instead of the 8 ounces Giada's recipe calls for, i just used one 3 oz package. Then, to make it more of a meal than a sidedish, i chopped up about half a pound of chicken (i cooked it in a skillet with minced garlic, rosemary, cilantro, and EVOO).

By doing this, i knew i needed more sauce inorder to thoroughly coat everything, so i put the full cup of fontina in with the sauce (instead of 1/2 a cup on top). Then on top i spirnkled plain Panko bread crumbs, and Italian seasoned bread crumbs, and parmesan cheese on top. it turned out beautifully!!! my husband raved...and as a newlywed, and a new cook, that meant alot!!!!!! Brittany B. 2010-06-15T01:11:35Z item not reviewed by moderator and published I made this recipe at a family reunion in North Carolina and everybody loved it! You have to get good prociuto for it not to taste rubbery. Thanks Giada!!! Madison M. 2010-05-19T17:30:40Z item not reviewed by moderator and published Being from southeast Texas, comfort food ususally means gumbo, fried chicken, or a fat, juicy steak. But I have to say that this dish ranks right up there with our old time family favorites!

My family was reluctant to try it when I first made it and now if I ask anyone what they would like for supper, they insist on this velvety and tasty pasta . Thanks Giada for sharing this wonderful recipe! foodnurse 2010-04-02T16:52:22Z item not reviewed by moderator and published I made this a few weeks ago and it was a big hit! Loved everything about it! Samantha M. 2010-02-24T15:37:50Z item not reviewed by moderator and published Super easy recipe, and delicious! My husband doesn't write home about most pasta dishes. Happy to report he liked this recipe enough to point it out and have seconds. Excellent creamy consistency. If the Bechamel sauce is too thick, simply add left over pasta water (from the Rigatoni) or more milk. The cheese crust was the best part. I followed the recipe and used prosciutto. I did have to use a little bit of kosher salt to enhance the flavors. I used fresh nutmeg. I've used ground nutmeg before.

It does make a difference, in flavor, when zesting fresh nutmeg. The scent was delicious. I think next time, I might add peas and/or red bell peppers. The pasta is perfect paired with a side italian/greek salad and/or soup. MG Loves Brunch 2010-02-02T13:08:48Z item not reviewed by moderator and published From the first time I made this it has become one of our favorites. Kevin C. 2010-01-29T15:44:57Z item not reviewed by moderator and published I made this dish for my family with home made shrimp scampi. It was truly a hit!!! My niece travels from Virginia to New York to enjoy this meal along with myself and my family. This meal is a weekly suggestion in my home. Doesn't get better than that! Thanks Giada! kandi3370 2010-01-26T18:27:54Z item not reviewed by moderator and published The part of this recipe that sold me was its unassuming versatility.

I've added a variety of meats, spices, and vegetables to this dish, all with amazing results. Just make sure you don't add too many things, otherwise the bechamel sauce doesn't coat everything. :) One of my favorite "cheap" additions are those frozen, breaded chicken strips. Bake them off about halfway, slice into bite-sized pieces, and mix into the pasta before you bake it. Wonderful! Substituting bacon for the prosciutto is great if you are mindful to drain off the excess oil. And a small bag of frozen shelled peas is a very, very tasty addition as well! If you're having a problem with the recipe tasting too milky or floury, as some other reviewers have indicated, I suggest cooking the roux a little longer. You don't need to take it past the dark blonde stage, but the roux should definitely NOT smell like flour. For the record, I use 2% milk most of the time in this dish. If you loved baked pasta, I really think you'll like this. Try it! Michael O.

2009-12-15T20:13:18Z item not reviewed by moderator and published This has become something of a "go-to" recipe for me. The first time I made it was my first time to make a bechamel sauce, and the first time I ever used nutmeg and liked it. I love everything about it. My entire family likes it. I even invited a friend over - a friend who is an admittedly VERY picky eater, and he enjoyed it very much. It can be a complete meal followed step-by-step, but a salad alongside makes it a great meal! I'm so glad I saw this show a few years ago when I first started watching Food Network. This is a real find for me. Bob 2009-11-17T21:15:03Z item not reviewed by moderator and published I made this for dinner guests and it was a hit. Very easy to make so I did not spend all my time in the kitchen and very tasty too! I have made this a few times now and it always delivers.

Diane McDaniel 2009-11-01T09:16:28Z item not reviewed by moderator and published along with some halibut stuffed with dungeness crab, herbs and cheese. The pasta was one of the worst Giada recipes I've made. It tasted like flour, milk, and nutmeg. Big disappointment. One reason may be that I didn't use prosciutto. Whatever the reason, I definitely won't make again. I can use that expensive fontina cheese for something else. shehana 2009-09-18T22:56:26Z item not reviewed by moderator and published For those of you that like a bit more flavor, I have made this recipe more times than I can acount (with rave reviews), I have started to substitute some smoked fontina mixed in with the regular. This takes if over the top! Tonya B. 2009-09-06T20:01:43Z item not reviewed by moderator and published I made this recipe for the first time to day.

I usually love Giada's recipes and generally do well substituting ham products in her recipes for beef or lamb. This time it DID NOT work. I browned ground beef with some onion and garlic and then added it to the pasta/bechamel mixture. Unfortunately, when it came out of the oven It tasted like I dumped rigatoni into milk and served it. All this despite adding some fresh basil and oregano as well as onions and garlic to the mix. If I make this again I will add a lot more salt and pepper as well as more herbs and lots of garlic. Christina J 2009-08-03T15:51:24Z item not reviewed by moderator and published This is a good recipe, but I think it was really starchy and not as flavorful as I thought it would be. I did cook it as instructed. Usually Giada's recipes are an A+, but this one fell short. I think it needed some greens for an extra punch. It seemed too bland even with the yummy proscuitto in it.

la stroh 2009-05-20T16:37:22Z item not reviewed by moderator and published My family loved this baked rigatoni and bechamel sauce it had a smooth and creamy texture and the taste was great. Ginny L. 2009-04-29T12:48:59Z item not reviewed by moderator and published I just made this for the first time and it is delicious! It did take me longer to make than what she said (about 1 hr. 50 min. from start to finish). The only changes that I made was to add a little onion powder to the sauce and I added extra fontina cheese on the top. Glenda K. 2009-03-23T09:53:27Z item not reviewed by moderator and published This recipe is to die for!! It's rich, creamy and delicious. My huge italian family fights over this dish every easter!!! Melissa F. 2009-03-11T14:20:36Z item not reviewed by moderator and published This was a fantastic recipe.

The family and our 8 year old guest loved it. I added some swiss chard to it and I'm both sad and happy to note that no one noticed. Children need the veggies!! Jessica F. 2009-01-06T14:22:50Z item not reviewed by moderator and published This recipe is a huge hit with my family. We sub out bacon rather than prosciutto and it has never failed to impress everyone. Although it's a little pricey to make it's well worth it! Nicki A. 2008-12-20T22:22:40Z item not reviewed by moderator and published We usually have 40-50 people young and old and it's the kids against the adults to take the leftovers home. Of course the kids won. :-) I made this last year to accompany a prime rib dinner for Christmas and it was the only request from everyone for a repeat appearance. My Granddaughters ask for it on special occasions during the year. It is a #1 hit with everyone. Thanks Giada! I would love to cook with you sometime. Vicki Pease Tracy, CA Vicki P.

2008-12-15T21:03:16Z item not reviewed by moderator and published I followed the directions exactly. This was absolutely disgusting. It was way too rich and the prosciutto makes it incredibly salty. Not only did it taste awful, it was VERY expensive to make. Laura B. 2008-12-15T16:49:31Z item not reviewed by moderator and published This recipe is SO good! My roommates and I have to fight for the leftovers! The only change I make is that I use a 4-cheese Italian blend and I use 1 cup in the sauce and then enough to sprinkle on top. Also, I don't dot the top with butter - I don't think it needs it. I've made this tons of times and it's good every time! Jennifer W. 2008-12-10T14:25:31Z item not reviewed by moderator and published This dish was so good, we made it again a few days later! Shannon B.

2008-11-09T18:01:13Z item not reviewed by moderator and published The best comfort food ever. Easily made, it tastes sooo good. I even have added chicken or cut up ham to make it go farther within my family or guests. Always a favorite here! Audrey M. 2008-11-09T16:32:18Z item not reviewed by moderator and published this dish was a hit- it was super easy to make;but tasted as if i'd spent quite awhile on it. I will use this recipe over and over again. Way to go Giada! denise m. 2008-10-04T10:56:56Z item not reviewed by moderator and published this has to be the best gida good food and good looks Harold R. 2008-09-04T19:39:02Z item not reviewed by moderator and published This dish is soooo good! I tasted the sauce while I was cooking it but it didnt have much flavor, so I was afraid it would be bland.

However, the prociutto really helps this dish coming together. I added a little bit of onion, but it is probably not necessary. Definitely recommended! Loan D. 2008-09-03T06:59:22Z item not reviewed by moderator and published If you are experienced with a bechamel sauce this recipe should be classified as easy. Very tasty. Use a nice fontina cheese and you'll be rewarded. mattguff9 2008-08-31T12:38:39Z item not reviewed by moderator and published When I first attempted this recipe I was a little intimidated, because It was for intermediate cooks and I was a beginner. I shouldn't have worried! It turned out amazing the first time, and I swear, my Husband fell in love with me all over again! Not only was it melty and cheesy, but it wasn't overwhelming in flavor, and the saltiness of the prosciutto really added a wonderful depth to this simple dish! This recipe is, bar none, the show stealer whenever I give a dinner party or have guests.

I highly recommend everyone try this recipe at home, even picky children are bound to love it! And the best part? From start to finish this recipe only takes about 45 minutes! Keri S. 2008-08-19T14:30:49Z item not reviewed by moderator and published I tried this at a friend's Christmas party and flipped over it. I just made it for a party at my house and it was awesome. It is really tasty and I will make it again and again! GigiGool 2008-08-12T16:33:28Z item not reviewed by moderator and published Ignore every single one of those average reviews. This is my first time making this dish and i was greatly looking foward to trying it. I must say, it is absolutely delicious. The sauce was so creamy, and the fontina cheese(which i have never had until this dish) was wonderful. Great flavor of the cream and cheese and it tasted great with the prosciutto. I sliced the meat into bite sized peices so it wasn't too big. Please don't look this recipe over, make it and its worth it all!

Alyssa T. 2008-05-30T20:29:58Z item not reviewed by moderator and published Lovely dish that can be made in a pinch for a family dinner or even for entertaining. Be sure not to add much salt to the sauce as the saltiness of the meat really intensifies during baking. A must have in any recipe box! laren b. 2008-05-20T23:18:23Z item not reviewed by moderator and published I made this for dinner for my husband and he thought it was wonderful. It was so creamy, cheesy and the top was lightly crisped and buttery. I will definitely make this again! Emily D. 2008-05-10T18:27:28Z item not reviewed by moderator and published Quick easy, tasty. You can make so many different variations.. Good group meal.. Very comfortng Louise M. 2008-04-10T17:01:43Z item not reviewed by moderator and published Very easy to make, yet very delicious.

I used Ultra Skim Milk, and about four slices of prosciutto, which is all I had left in the fridge (would have liked more). Used freshly grated nutmeg (never tried that before, but I saw whole nutmegs used in so many FN shows that I splurged on a jar and was glad I did.) I'm sure Ultra Skim v. whole milk changes the taste a bit and/or the consistency, but we are more comfortable with it. SheaHey 2008-03-07T09:27:55Z item not reviewed by moderator and published This dish was amazing! I added a small can of peas before baking....absolutely wonderful. Roseanne B. 2008-01-22T13:16:47Z item not reviewed by moderator and published this was excellent exactly as is, no tweaking necessary... just make sure you add enough salt to the bechamel and you'll be very happy. s grodanz 2008-01-20T19:03:33Z item not reviewed by moderator and published I was dissapointed in this recipe.

I LOVE Giada and have made two othe bechamel recipies of hers that came out great. This one tasted like flour to me... I will try again and add more cheese. It was not as creamy as I would have liked. I made half with sun dried tomatoes in it for my veggie daughter and she liked the flavor. I have not given up on this recipe and will make again sometime... DinnerCravings 2007-10-29T08:23:02Z item not reviewed by moderator and published We found this to be too rich with cheese an sauce, and not so much taste. I've tasted much better pasta dishes from Giada. Although this wasn't the greatest recipe - you're still my favourite Giada!! Silvana A. 2007-10-17T21:37:10Z item not reviewed by moderator and published I've been making this pasta since I first saw it air about three or four years ago, and it's become a staple at holidays, birthdays, potlucks, etc. Whenever I host a party, my family asks if there will be "pasta bake"!

I often have to make two batches just to satisfy the masses. The ingredients can be a little pricey for families on a budget, but definitely worth it for special occasions, as it feeds an army. Also, if you're feeling cheap you can just substitute macaroni and a pound of shredded cheddar and omit the prosciutto, and you have the best mac and cheese ever! Very flexible, creamy, and delicious! Becky M. 2007-09-06T14:37:10Z item not reviewed by moderator and published I make it when ever I am cooking for someone new. It is always a pleaser! wendy g. 2007-07-12T14:24:25Z item not reviewed by moderator and published I make this regularly in the fall &amp; winter. Unbeatable! Betsy C. 2007-07-04T00:25:12Z item not reviewed by moderator and published It is a very rich dish but really good.. KIMBERLY H.

2007-06-26T12:03:09Z item not reviewed by moderator and published VERY good recipe. The baked cheese was fabulous -- like grown up mac-n-cheese. I accidentally used only half the butter...but it was still really good, so I may continue to make it that way (a little "lighter"). REBECCA G. 2007-05-08T23:27:55Z item not reviewed by moderator and published I made this as a main dish last night and was kind of disappointed. It was much more bland than I expected. I think I will use a more pungent cheese and pancetta next time. The prosciutto was nice. But again, a little bland. The dish was very good, it just tasted like something was missing. I definitely won't make it as a main dish again. I think I'll try it alongside the ham this Easter (with a few adjustments). Leslie M. 2007-02-15T13:35:42Z item not reviewed by moderator and published I saw Giada make this on TV and knew I had to try it.

I made this for my family which isn't keen on trying new things. They LOVED it. It's now a favorite for special occasions. Nancy T. 2007-01-21T15:11:29Z item not reviewed by moderator and published Giada makes the best stuff. this was great comfort meal everyone loved it including the people who ate it the next day as leftovers! Joe E. 2007-01-21T12:16:14Z item not reviewed by moderator and published This has become my go to meal for company. It is my most requested meal from my repeat overnight guests. I have even given it to my local Italian restaurant to make. Easy and with a loaf of crusty bread and a salad a meal everybody enjoys. A real hit thanks Giada, one of many meals you have added to my everyday menu planning. NFL girl 2007-01-19T22:10:07Z item not reviewed by moderator and published Love it! Very easy to make. And we devour the leftovers the next day. allison k.

2006-12-29T19:06:26Z item not reviewed by moderator and published Not only is she as cute as a button, but she can cook! My Italian momma always told me never to trust a skinny chef (ESPECIALLY a skinny Italian chef) but man, was she wrong. This pasta is phenominal. I have been making it since I first saw it air and my family LOVES it. They go nuts when I tell them I'm making it. It's fantastic, really. Way to go, Giada... Leanne D. 2006-12-21T12:59:24Z item not reviewed by moderator and published This is a creamy tasty recipe. Great for a cold winter night. Joy P. 2006-12-18T21:18:55Z item not reviewed by moderator and published wouldn't change a thing. LOVE this dish. Jennifer R. 2006-12-11T15:56:49Z item not reviewed by moderator and published Very taste and rich. Easy to make. Teresa D.

2006-12-04T12:27:45Z item not reviewed by moderator and published Tastey, creamy, and oh so yummy. Love the white sauce...the proscuitto compliments the sauce well. Christine S. 2006-11-13T20:52:41Z item not reviewed by moderator and published This was great for kids! it was easy too. maria f. 2006-10-23T23:48:53Z item not reviewed by moderator and published I made this dish for my family along with the veal milanese, and it was fabulous. I put in diced prosciutto instead of the sliced. This could be a meal in itself with a nice salad and some crusty Italian bread. Jennifer K. 2006-10-16T12:22:03Z item not reviewed by moderator and published yum creamy add some red pepper and parmesan aleksandra m. 2006-10-06T12:57:28Z item not reviewed by moderator and published Rich, delicious and easy.

I've never had a bad recipe from Giada! vickie t. 2006-09-24T23:02:35Z item not reviewed by moderator and published On TV Italian Sausage Rigatoni - Johnsonville.com Italian Sausage Rigatoni Review it now Latest Review loved It. Made this for dinner tonight, the only thing I did different was to add some mini peperroni. — Dale Servings 1 packages (19 ounce) JOHNSONVILLE® Italian Mild Sausage Links , grilled and coin-sliced 1 package (1 pound) rigatoni pasta 3 tablespoons olive oil 1 large sweet red pepper, chopped 2 tablespoons Italian parsley, chopped 1 jar (26 ounces) of your favorite pasta sauce Directions Cook sausage links according to package directions. Meanwhile, cook rigatoni according to package directions; drain and set aside. In a large skillet, heat olive oil until hot. Add garlic; sauté for 30 seconds or until golden. Add red peppers; sauté for 2 minutes or until crisp-tender. Cut sausage into 1/4-inch coin slices; add to skillet.

Stir in pasta sauce; heat through. Add pasta; toss to combine. Sprinkle with parsley. Serve immediately. Enjoy immensely. And welcome to Johnsonville®. Share This Recipe Reviews of the Recipe Awesome Made this tonight. Only thing I did different, just because of preference was did a mixture of Hot & Sweet sausage! Very good! - Cheryl COMFORT FOOD OMG..very time I make this it is so good to curl up on the couch with a bowl. Be it summer or winter you can adapt your vegetables to go with the seasons. This is comfort food FOR SURE!! - Cheryl love this I made this yesterday and omg my husband love it I almost didn't get any lol will definitely try it again - neisha

Question: Rigatoni is what type of foodstuff?
Answer: Pasta