Baked Pasta Bolognese With Bechamel Sauce Recipes

BOLOGNESE PASTA BAKE

Steps:

• Pre-heat the oven to 200ºc.
• Combine the bolognese, bechamel and cooked pasta and mix well. Add a little of the pasta cooking water to loosen the consistency, if necessary.
• Transfer half of the pasta to an oven-proof casserole dish then sprinkle over half of the cheese.
• Add the remaining pasta and top with the rest of the cheese.
• Place in the oven and bake until bubbling and the top is golden.
• Remove from the oven and allow to rest for 10 minutes before serving.

BAKED RIGATONI WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 425 degrees F.
• In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
• In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
• Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

BAKED BOLOGNESE

Steps:

• For the tomato sauce:
• Preheat oven to 350 degrees F.
• Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
• For the bechamel:
• In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.

BAKED PASTA BOLOGNESE WITH BECHAMEL SAUCE

Steps:

• 1. Preheat oven to 350 degrees. For the Bolognese Sauce: Start pasta water, add salt for taste. Add oil to large skillet over high heat and add ground beef, saute, breaking into crumbles, when browned drain and return to skillet, turn heat down to medium. Place pasta in boiling water and cook until al dente. Drain and set aside. To the browned ground beef then add garlic, oregano and chili flakes, cook for just a few minutes. Add tomatoes and season to taste with sugar, salt and pepper. Let simmer for ten minutes.
• 2. For the Bechamel Sauce: In large saucepan melt butter over medium-high heat just until slightly bubbly. Add onions and cook until onions become translucent. Sprinkle with flour adding a small amount at a time while stirring constantly, mixture should resemble a gravy like consistency. Gradually whisk in the wine to thin sauce. Gradually whisk in the warm milk and nutmeg, cook until smooth and creamy. Remove from heat set aside. Combine the meat sauce with the pasta. Pour half the meat/pasta sauce into a 13x9 baking dish. Spoon half the Bechamel sauce over meat/pasta and top that with half the three cheese blend. Repeat, layering same way with remaining ingredients. Bake 30-45 minutes, until bubbly and slightly browned.

BAKED ZITI WITH SAUSAGE AND BECHAMEL

Steps:

• Transfer whole peeled tomatoes (with their juices) to a large bowl and squeeze with your hands to break up; set aside. Heat oil in a pot over medium-high. Add sausage and cook, breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add reserved crushed tomatoes to pot along with can of tomato sauce and 1/2 cup water (pour water into sauce can and swirl to catch any left inside). Season generously with salt and pepper; let simmer until flavors meld, skimming fat as needed, about 20 minutes.
• Meanwhile, preheat oven to 425°F. Cook pasta in a pot of salted boiling water about 5 minutes less than package instructions (so it still has some bite in the center and won't overcook in the oven). Reserve 1 cup pasta water, then drain and rinse noodles under cool water to stop cooking.
• In now-empty pot, melt butter over medium heat. Add flour and whisk until combined and lightly toasted, 2 to 3 minutes. Slowly whisk in milk. Bring to a boil, then reduce heat and simmer, stirring often, until consistency is like slightly thickened cream, 10 to 15 minutes. Remove from heat. Season with salt, nutmeg, and 1/3 cup Parmigiano. Press plastic wrap directly on surface to prevent a skin from forming.
• In a large bowl, toss pasta with 3 cups tomato sauce, 1/2 cup Parmigiano, 1/2 cup reserved pasta water (or up to 1 cup, if sauce is very thick), and basil. Season with salt and pepper.
• Spread half of bechamel in the bottom of a 3-to-3 1/2-quart baking dish. Top with half of pasta mixture, 1 cup tomato sauce, half of mozzarella, and 1/2 cup Parmigiano. Layer with remaining pasta and 1 cup tomato sauce.
• Spoon the last of the bechamel evenly on top, followed by remaining mozzarella and 1/2 cup Parmigiano; top with a few spoons of tomato sauce. Sprinkle with more Parmigiano. Place dish on a rimmed baking sheet lined with parchment (to catch spills).
• Bake, uncovered, until browned in places and bubbly, about 30 minutes. Let cool 20 minutes, top with more basil leaves, and serve.