Baked Rigatoni with Bolognese Meat Sauce
Baked rigatoni layered with Bolognese, béchamel, and Parmigiano, finished in the oven until lightly golden and fully warmed through.
Ingredients
- 1 ½ lbs rigatoni
- 1 recipe bolognese meat sauce
- 1 recipe béchamel sauce, medium-thick
- 6 tbsp freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°.
- Cook the rigatoni according to the package directions, until al dente. Drain.
- Add the rigatoni, meat sauce, and 4 tbsp of grated cheese to a mixing bowl and stir to combine.
- Prepare the béchamel sauce to a medium-thick consistency.
- Butter a 9x12" baking dish.
- Put down half of the rigatoni mixture. Top with half of the béchamel sauce, then repeat.
- Sprinkle the remaining cheese on top and place into the over, uncovered, for 10 minutes, or until the cheese has melted and there is a light crust on the top.
- After taking it out of the oven, let it settle for a few minutes before serving.
Notes
Marcella Hazan’s original recipe mixes the rigatoni, Bolognese, béchamel, and cheese together before transferring everything to the baking dish.
Here, the pasta is layered instead. The layers give the dish a bit more structure and contrast, but both approaches work well.