| 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.
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