Baked Rigatoni With Aurora Sauce Recipes

BAKED RIGATONI WITH AURORA SAUCE

Steps:

• Make bechamel sauce using 6 tablespoons butter, flour and milk.
• (Melt butter, add flour and cook until bubbly, then add milk and whisk until thickened).
• Stir in tomato sauce.
• Add salt and pepper.
• Cook pasta until al dente.
• Drain, mix well with sauce and 1/2 of the Parmesan cheese.
• Turn into buttered oven dish.
• Mix remaining cheese with breadcrumbs.
• Top casserole with this mixture, then dot with remaining butter.
• Bake at 425 degrees for 10 minutes.

BAKED RIGATONI WITH MEAT SAUCE

Steps:

• In a medium frying pan, heat the oil and butter over low heat. Add the onion, carrot, celery, garlic, parsley and basil and cook until very soft, about 20 minutes.
• Raise the heat to moderate, add the ground beef, fennel seed, salt and pepper and cook, stirring, until the meat is no longer pink, about 5 minutes.
• Add the wine and cook until almost evaporated, about 5 minutes.
• Add the tomatoes with their juice and simmer, covered, for 30 minutes.
• Stir in the parmesan.
• Heat the oven to 350F.
• In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain.
• Lightly oil a 3 quart oval baking dish. Toss the pasta with the meat sauce and put half of it in the baking dish. Top with half the mozzarella. Repeat with remaining pasta and mozzarella.
• Bake until the pasta is piping hot, about 20 minutes.