RIGATONI WITH MEAT AND CHEESE SAUCE

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This recipe tops the rigatoni with a bechamel style sauce before broiling. Can substitute ground turkey or Italian sausage for the ground beef. I also just make this in a large casserole dish rather than individual bowls (it makes a LOT to be considered four servings).

Provided by pedspeech

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 cups dried rigatoni pasta
salt & fresh ground pepper
1 tablespoon olive oil
3 cups ground beef
1 onion
1 garlic clove, chopped
1 (14 ounce) can chopped tomatoes
1 tablespoon dried herbs
2 tablespoons tomato paste
1/4 cup butter
1/2 cup all-purpose flour
1 3/4 cups milk
2 egg yolks
1/2 cup freshy grated parmesan cheese

Steps:

  • To make the meat sauce, heat the oil in a large frying pan and fry the beef for 10 minutes, stirring occasionally until browned all over. Add the onion to the pan and cook for 5 minutes, stirring occasionally.
  • Stir in the garlic, tomatoes, herbs and tomato paste. Bring to a boil, cover, and simmer for about 30 minutes.
  • Meanwhile, to make the cheese sauce, melt the butter in a small saucepan, then add in the flour and cook for 2 minutes, stirring constantly.
  • Remove the pan from the heat and gradually pour in the milk, stirring constantly. Return the pan to the heat and bring to a boil, stirring the mixture occasionally, until creamy and thickened.
  • Add the egg yolk, cheese and seasoning, and stir until the sauce is well blended.
  • Preheat the broiler. Meanwhile cook the pasta in plenty of salted boiling water according to the instructions on the package. Drain thoroughly and turn into a large mixing bowl. Pour the meat sauce over and toss to coat.
  • Divide the pasta among four flameproof dishes. Spoon over the cheese sauce and place under the grill until brown. Serve immediately, garnished with fresh basil.

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