Description
The flavor of classic Lasagna but much faster and easier made with any short cut pasta you have available. The crispy crust is the best part!
Ingredients
Scale
- 6 oz Pasta
- 14 oz Beef Ragù sauce
- Parmigiano Cheese, grated
- 2 cups Milk, warm or room temperature
- 3 tbsp Butter
- 3 tbsp Flour
- Salt
- Black Pepper
- Nutmeg
Instructions
- Step: Melt the butter on medium heat and add the sifted flour, whisk until you get the roux.
- Step: Slowly add the warm milk and keep whisking to avoid lumps.
- Step: Reduce to low heat and keep whisking until it starts simmering and becoming thicker.
- Step: Add the salt, black pepper and ground nutmeg to taste.
- Step: Once the sauce is thick enough to coat a spatula, turn off the heat and set aside.
- Step: Boil the pasta in a large pot of salted water and drain 3-4 minutes before the normal cooking time.
- Step: Spread a layer of béchamel sauce on the bottom of the baking dish.
- Step: Add the pasta cooked al dente, mixed with the ragù sauce.
- Step: Add a bit more than half of the béchamel sauce and mix it lightly with the pasta.
- Step: Add a final layer with the remaining béchamel sauce and finish with a good amount of grated Parmesan cheese.
- Step: Bake in the oven at 370°F / 190°C for about 20 minutes.
- Step: If needed, leave 2-3 minutes under the broiler to get the crispy golden brown crust.
Notes
Boil the pasta for 3-4 minutes less than what’s recommended on the package instructions so it finishes cooking in the oven to reach the correct consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 717 kcal
- Sugar: 8 g
- Sodium: 1315 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 142 mg
Keywords: pasta al forno, baked pasta, italian cuisine, comfort food, pasta bake