About this recipe:This dish, which means 'mess of pasta', is without a doubt my daughter's favourite pasta dish and she doesn't care for meat.
450g short pasta, such as penne, fusilli or rigatoni
salt and pepper to taste
For the Bechamel sauce
100g plain flour
grated cheese, such as Parmesan or Pecorino Romano
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
You can use any type of melting cheese like mozzarella, fontina, etc. I usually use whatever cheese I happen to have in the house.