Pasticcio di pasta
(2)
1 hour 5 min
This dish, which means 'mess of pasta', is without a doubt my daughter's favourite pasta dish and she doesn't care for meat.
Marcella
4 people made this
Ingredients
Serves: 8
- 450g short pasta, such as penne, fusilli or rigatoni
- Bolognese sauce
- salt and pepper to taste
- For the Bechamel sauce
- 100g butter
- 100g plain flour
- 1L milk
- grated cheese, such as Parmesan or Pecorino Romano
Method
Prep:15min ›
Cook:50min ›
Ready in:1hr5min
- Preheat the oven to 190 C / Gas 4.
- Cook the pasta in salted boiling water until tender with a bite at the centre; drain. Heat the Bolognese sauce in a saucepan. Add the pasta to the sauce and mix well. Season with salt and pepper to taste. Set aside.
- Prepare the Bechamel sauce: In a saucepan, melt the butter and whisk in the flour. Pour the milk in a little at a time, whisking constantly, until the sauce has thickened. Remove from the heat.
- Take a baking dish and make one layer with the pasta mixture and then a layer of Bechamel sauce. Make another layer of the pasta mixture and one of the Bechamel. Make the last layer of grated cheese.
- Bake the pasticcio in the oven until the cheese is golden and crunchy, about 30 minutes.
Variation:
You can use any type of melting cheese like mozzarella, fontina, etc. I usually use whatever cheese I happen to have in the house.
