| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Lifetime tv, Life1 | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Rigatoni |
| Salt | ||
| Bolognese meat sauce; see recipe | ||
| Medium-thick b.chamel sauce; using | ||
| 2 | c | Milk; and |
| 4 | tb | Butter; and |
| 3 | tb | Flour; and |
| 1/4 | ts | Salt |
| 6 | tb | Freshly grated parmegiano-reggiano |
| Oven-to-table ceramic baking dish | ||
| Butter; for greasing the | ||
| ; dish |
INSTRUCTIONS
1. Preheat oven to 400 F. 2. Cook the rigatoni in abundant, boiling salted water. Drain when exceptionally firm, a shade less cooked than al dente because it will undergo additional cooking in the oven. Transfer to a mixing bowl. 3. Add the meat sauce, b.chamel, and 4 Tbsp. grated Parmesan to the pasta. Toss thoroughly to coat the pasta well and distribute the sauces uniformly. 4. Lightly smear the baking dish with butter. Put in the entire contents of the bowl, leveling it with a spatula. Top with 2 Tbsp. grated Parmesan and dot with butter. Put the dish on the uppermost rack of the preheated oven and bake for 10 minutes, until a little bit of a crust forms on top. After taking it out of the oven, allow the rigatoni to settle for a few minutes before bringing to the table. Copyright credit: 1992 by Marcella Hazan © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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