Description
Baked Rigatoni with Meat Sauce layered with rich Bolognese, creamy béchamel, mozzarella and Parmesan, then baked until bubbly and golden.
Ingredients
Scale
- 1 pound rigatoni
- 4 to 5 cups prepared Bolognese or meat sauce
- 2 cups shredded low-moisture mozzarella cheese, divided
- 3/4 cup freshly grated Parmesan cheese
- Fresh parsley or basil, for garnish
For the Béchamel:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- Pinch of salt
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat the oven to 400°F (205°C).
- Bring a large pot of salted water to a boil. Cook the rigatoni about 2 to 3 minutes less than the package directions, until very al dente. Drain, but do not rinse.
- While the pasta is cooking, melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about 1 to 2 minutes, whisking constantly. Do not allow the flour to brown.
- Slowly pour in the heavy cream while whisking. Continue cooking and whisking until the béchamel is smooth and slightly thickened. Season with a pinch of salt and the nutmeg. Remove from the heat.
- Toss the drained rigatoni with enough meat sauce to generously coat the pasta. Keep the pasta fairly saucy, as it will absorb some of the sauce while baking.
- Spoon a thin layer of meat sauce into the bottom of the baking dish. Add half of the sauced rigatoni.
- Spoon half of the béchamel over the pasta. Sprinkle with half of the mozzarella and half of the Parmesan.
- Add the remaining rigatoni. Spoon the remaining béchamel over the pasta and add a little additional meat sauce, if needed. Finish with the remaining mozzarella and Parmesan.
- Bake uncovered for 20 to 25 minutes, or until the sauce is bubbling around the edges and the cheese is melted.
- Turn on the broiler and broil for 1 to 3 minutes, or until the top is golden brown and bubbly. Watch closely to prevent burning.
- Remove from the oven and allow the baked rigatoni to rest for about 10 minutes.
- Garnish with fresh parsley or basil and additional Parmesan, if desired.
- ENJOY!
Notes
- If using homemade Bolognese sauce, be sure to account for the 3 hours it will take to prepare.
- Cook the rigatoni 2 to 3 minutes shy of al dente so it does not overcook while baking.
- Be generous with the meat sauce. The pasta will absorb sauce as it bakes.
- The béchamel will continue to thicken as it cooks and cools.
- Use low-moisture mozzarella to prevent excess liquid in the baking dish.
- Bake uncovered for the best browned, cheesy top.
- Broil for 1 to 3 minutes at the end for additional browning, watching closely.
- Allow the baked rigatoni to rest for about 10 minutes before serving.
- Leftovers can be refrigerated for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American/Italian