Serves: 8
Total Calories: 789

4 cups Bologna-Style Ragù or other meat and tomato sauce
4 cups Béchamel Sauce
salt
1 1/2 pounds penne, ziti, or mostaccioli pasta
1 cup freshly grated Parmigiano-Reggiano

1 Prepare the two sauces, if necessary. Then, butter a 13 × 9 × 2-inch baking pan.

2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is almost tender. Drain the pasta.

3 Place a rack in the center of the oven. Preheat the oven to 400°F. Set aside 1/4 cup of the cheese. Toss the pasta with half of the Bolognese sauce. Spread about 1/3 of the pasta in the pan. Spoon on about 1/3 of the Béchamel sauce and cheese. Dot with additional Bolognese sauce.

4 Repeat, adding two more layers, using all of the ingredients. Sprinkle with the reserved cheese.

5 Cover the pan with foil. Bake until bubbling around the edges and the blade of a thin knife inserted into the center feels hot, about 45 minutes. Uncover and bake 15 minutes more. Remove the pasta from the oven. Cool 15 minutes on a wire rack. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 789
Calories from Fat: 258

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