Baked Rigatoni with Meat and Bechamel

Rigatoni pasta arranged vertically with ground meat, tomato sauce, creamy bechamel, and melted cheese.

Time: 60 min · Servings: 4 · Calories: 176 kcal

Ingredients

• 250 g Minced Meat
• 15 to taste oil
• 150 units onion
• 150 units red pepper
• 150 units green bell pepper
• 15 tablespoon of tomato paste
• 100 ml fried tomato sauce
• 5 to taste Salt
• 250 g rigatoni
• 15 tablespoon of butter
• 10 tablespoon of wheat flour
• 240 ml milk
• 2 to taste black pepper
• 100 g mozzarella

Method

1. Chop the onion, red pepper, and green pepper.
2. Grate the mozzarella cheese.
3. Preheat the oven to 180°C.
4. Heat a pan with oil and sauté the minced meat until browned.
5. Add the chopped onion and peppers to the pan and cook until softened.
6. Stir in the tomato paste, fried tomato, and salt, cooking until the sauce reduces slightly.
7. Remove the meat mixture from the heat.
8. Boil the rigatoni in salted water for 5-6 minutes.
9. Drain the pasta.
10. In a saucepan, melt the butter and add the flour, stirring to cook it.
11. Gradually pour in the milk, stirring constantly until a smooth sauce is formed.
12. Add black pepper to the béchamel sauce and remove from heat.
13. Bake for 30 minutes until the pasta is tender and the surface is golden.
14. Arrange the rigatoni vertically in a springform pan.
15. Spread the meat mixture over the pasta.
16. Pour the béchamel sauce over the meat layer.
17. Cover the surface with grated mozzarella cheese.

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Categories: Rice & Pasta · All recipes

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