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Ingredientes
- 1 1/2 lb Rigatoni Salt Bolognese meat sauce, see recipe Medium-thick bechamel sauce, using
- 2 c. Lowfat milk, and
- 4 Tbsp. Butter, and
- 3 Tbsp. Flour, and
- 1/4 tsp Salt
- 6 Tbsp. Freshly grated parmegiano-reggiano Oven-to-table ceramic baking dish Butter, for greasing the dish
Direcciones
- 1. Preheat oven to 400 F.
- 2. Cook the rigatoni in abundant, boiling salted water. Drain when exceptionally hard, a shade less cooked than al dente because it will undergo additional cooking in the oven. Transfer to a mixing bowl.
- 3. Add in the meat sauce, bechamel, 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 min, till a little bit of a crust forms on top. After taking it out of the oven, allow the rigatoni to settle for a few min before bringing to the table.
- Services.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 569g | |
| Calories 698 | |
| Calories from Fat 448 | 64% |
| Total Fat 51.03g | 64% |
| Saturated Fat 32.29g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 1124mg | 47% |
| Potassium 771mg | 22% |
| Total Carbs 42.27g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 25.47g | 17% |
| Protein 19.35g | 31% |
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