Baked pasta with ragù and bechamel is a valid alternative to lasagna, typical of the Bolognese area,
it is often prepared on Sundays when there is no time to prepare the classic lasagna.
It is an excellent and tasty first course loved by children.
In our family it has always been prepared in a large ovenproof dish and if it is left over,
it is heated the next day. It is a simple and quick preparation that can be useful in case you have
Ingredients (for 6 people)
500 g of pasta (tortiglioni, penne or half sleeves)
500 g of bechamel sauce
a jar of our bolognese sauce
Nutmeg to taste
Salt to taste
Parmigiano Reggiano to taste
Prepare the bechamel, salt it and add it the grated nutmeg.
Add the bolognese meat sauce to the béchamel, mixing well.
Cook the pasta in salted water and drain it al dente (it will finish cooking in the oven), season
it with the sauce of ragù and béchamel, pour everything in an ovenproof dish and sprinkle
the surface with a generous grated parmesan.
Cook the pasta in the oven for 10 minutes at 180 °, gratin it for another 5 minutes
(I usually use the grill option) and serve.