Baked pasta with béchamel sauce and traditional Bolognese ragù

Ingredients:

• 400 g pasta (rigatoni, mezze maniche…)
• béchamel sauce (for the recipe click here)
• a jar of traditional bolognese ragù Lina Sapori e Delizie
• Parmigiano Reggiano (optional)
• q.b. coarse salt

Preparation:

1. put a pot with water and salt on the stove
2. when the water boils, cook the pasta for 2 minutes less than the time indicated on the package
3. drain the pasta and place it in a baking dish, then add the traditional Bolognese ragù Lina Sapori e Delizie
4. mix well
5. add about half of the béchamel sauce and continue to mix
6. sprinkle the surface with the remaining béchamel sauce and Parmigiano Reggiano
7. put the baking dish in the preheated oven
8. bake in a convection oven at 200° for about 15 minutes, or in a static oven at 220° for about 20 minutes
9. before removing the baking dish from the oven, check that a nice crispy crust has formed; if not, cook for a few more minutes.

Tips:

• the pasta should be drained very al dente, otherwise it will overcook in the oven
• it's good to be generous with the sauce if you want to make it really tasty
• when you put the pasta in the baking dish with the ragù, you can add, if you like, some scamorza, provola, or mozzarella cut into cubes

An easy, rich and delicious dish that appeals to everyone: even children!

Enjoy your meal!