Recipes

Rigatoni Bolognese Casserole

Cuisine: Italian

Type: Casserole

Serves: 6-8

Source:	Rick
Attributes:	Book
Comments:	See the Bolognese sauce recipe elsewhere.
Serving Suggestions:

Ingredients:

2 cups of Bolognese sauce
2 cups of bechamel
1 package of rigatoni
1 cup freshly grated Parmesan cheese
Salt and pepper to taste

Instructions:

1. Make a bechamel from 2 tablespoons of butter, 2 tablespoons of flour (mixed over medium heat to form a roux); add 2 cups milk, some grated nutmeg, a little salt and some white pepper. Combine well with a whisk and cook to medium-thick consistency. Keep warm.

2. Meantime, warm the 2 cups of bolognese.

3. Cook the rigatoni in salted water until it is a couple of minutes from being done.

4. In a large bowl, combine the cooked rigatoni, the Bolognese, and the bechamel. Mix well. Add 1 cup of grated Parmesan and combine—salt and pepper to taste.

5. Pour into a buttered round, deep casserole. Put into a 375°F oven for 30 to 40 minutes until bubbling and thoroughly hot throughout.

6. Serve with a fresh salad and top with some additional grated Parmesan cheese.

Related recipes:

Bolognese Sauce