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 Ragù sauce
- Parmigiano Cheese, grated
- 2 cups Milk, warm or room temperature
- 3 tbsp Butter
- 3 tbsp Flour
- Salt
- Black Pepper
- Nutmeg
Instructions
- Prepare the Béchamel sauce: Melt the butter on medium heat, add the flour, and whisk to create a roux. Slowly add the warm milk, whisking constantly to avoid lumps, then cook on low heat until thickened. Season with salt, pepper, and nutmeg to taste.
- Assembly: Boil pasta in salted water and drain 3-4 minutes before finished cooking. Layer the baking dish with a bit of Béchamel. Mix pasta with the Ragù and remaining Béchamel, or layer them as desired in the dish.
- Bake: Finish with a final layer of Béchamel and a generous amount of grated Parmigiano cheese. Bake at 370°F (190°C) for 20 minutes, using the broiler for the last 2-3 minutes for a crispy crust.
Notes
Use dried short pasta such as penne, rigatoni, or fusilli for the best consistency. You can prepare the Ragù and Béchamel in advance to save time.
- 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: 10 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 142 mg
Keywords: pasta bake, pasta al forno, comfort food, italian, baked pasta