Serves: 5
Total Calories: 389

1 pound rigatoni
2 cups beef ragu or your favorite bolognese sauces
1 cup bechamel sauce
1/2 cup freshly grated Parmesan cheese
1/4 cup frozen green peas

Lightly butter a baking dish that can go from from freezer to oven.

Cook the rigatoni in abundant, boiling salted water. Drain when still quite firm, a little less cooked than al dente. Transfer to a large mixing bowl. Add the meat sauce, Bechamel, and 1/4 cup Parmesan cheese. Toss thoroughly to coat the pasta well. Pour pasta into the baking dish; top with peas and remaining Parmesan cheese. Tightly wrap dish with plastic wrap than tin foil and freeze for up to 1 month.

When ready to bake, remove tin foil and plastic wrap. Cover with a glass, oven-proof lid and bake in a preheated Sun Oven until hot all the way through, about 1 1/2 to 2 hours.

Nutritional Facts:

Serves: 5
Total Calories: 389
Calories from Fat: 52

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