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Baked Rigatoni with Bolognese Meat Sauce

Baked Rigatoni with Bolognese Meat Sauce

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • US + metric:
  • 1 1/2 lb rigatoni 680 g
  • Salt
  • Bolognese Meat Sauce
  • A medium-thick bechamel using 2 cups milk (480 ml), 4 tbsp butter (55 g), 3 tbsp flour (25 g), and 1/4 tsp salt (0.5 ml)
  • 6 tbsp freshly grated Parmigiano-Reggiano cheese 35 g
  • Butter for smearing and dotting the dish

Equipment

  • Oven

Method
 

  1. Preheat the oven to 400 F (205 C).
  2. Cook rigatoni in abundant boiling salted water. Drain when exceptionally firm, a shade less cooked than al dente because it will cook more in the oven. Put it in a mixing bowl.
  3. Add the meat sauce, bechamel, and 4 tbsp grated Parmigiano-Reggiano to the pasta. Toss until the pasta is evenly coated and the sauces are well distributed.
  4. Butter the baking dish lightly. Add the pasta mixture and level it. Top with 2 tbsp grated Parmigiano-Reggiano and dot with butter. Bake on the uppermost rack for 10 minutes, until a light crust forms. Let it settle a few minutes before serving.

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