Baked pasta with béchamel sauce and traditional Bolognese ragù

"An inviting close-up of a steaming, golden-brown portion of baked pasta, served on a rustic plate. The pasta (rigatoni or mezze maniche) is wrapped in a rich, velvety béchamel sauce and a generous helping of traditional Bolognese ragù. Layers of melted, gratinated Parmigiano Reggiano can be seen on the surface. Steam rises slightly from the pasta, indicating it's freshly baked. In the background, slightly out of focus, there may be elements reminiscent of traditional Italian cuisine or a welcoming atmosphere.

Ingredients:

  • 400 g pasta ( rigatoni, mezze maniche… )
  • béchamel sauce (click here for the recipe)
  • a jar of traditional Bolognese ragù Lina Sapori e Delizie
  • Parmesan cheese (optional)
  • qb 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 instructions on the package.
  3. Drain the pasta and place it in a baking dish and add the traditional Bolognese ragù Lina Sapori e Delizie
  4. mix well
  5. add about half of the béchamel sauce and continue stirring
  6. sprinkle the surface with the remaining béchamel and the parmesan cheese
  7. place the baking dish in the oven, previously heated,
  8. leave to cook in a fan oven at 200° for about 15 minutes, or if the oven is static at a temperature of 220° for about 20 minutes
  9. Before removing the dish from the oven, check that a nice crispy crust has formed; if not, leave it to cook for a few more minutes.

Advice:

  • the pasta must be drained very al dente otherwise it will overcook in the oven

  • It's best to be generous with the seasoning if you want to make it really tasty.

  • When you put the pasta in the baking dish together with the ragù you can add, if you like, a little scamorza or provola or mozzarella cut into cubes

      An easy, rich, and delicious dish that everyone will enjoy—even children!

      Enjoy your meal!