Ingredients

1 1/2 lb Rigatoni Salt Bolognese meat sauce, see recipe Medium-thick bechamel sauce, using
2 c. Lowfat milk, and
4 Tbsp. Butter, and
3 Tbsp. Flour, and
1/4 tsp Salt
6 Tbsp. Freshly grated parmegiano-reggiano Oven-to-table ceramic baking dish Butter, for greasing the dish

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Baked Rigatoni With Bolognese Meat Sauce

Servings: 1

1. Preheat oven to 400 F.
2. Cook the rigatoni in abundant, boiling salted water. Drain when exceptionally hard, a shade less cooked than al dente because it will undergo additional cooking in the oven. Transfer to a mixing bowl.
3. Add in the meat sauce, bechamel, and 4 Tbsp. grated Parmesan to the pasta. Toss thoroughly to coat the pasta well and distribute the sauces uniformly.
4. Lightly smear the baking dish with butter. Put in the entire contents of the bowl, leveling it with a spatula. Top with 2 Tbsp.
grated Parmesan and dot with butter. Put the dish on the uppermost rack of the preheated oven and bake for 10 min, till a little bit of a crust forms on top. After taking it out of the oven, allow the rigatoni to settle for a few min before bringing to the table.
Services.