Rigatoni al Forno

Method

1. Boil rigatoni in salted water until very al dente (2 minutes less than package).
2. Drain and set aside.
3. In a large skillet, heat olive oil over medium.
4. In a large skillet, heat olive oil over medium.
5. Add ground meat and brown until cooked through.
6. Stir in crushed tomatoes, tomato paste, oregano, chili flakes, salt, and pepper.
7. Simmer for 15–20 minutes until thickened. Stir in fresh basil if using.
8. In a small saucepan, melt butter.
9. Whisk in flour and cook for 1 minute.
10. Slowly whisk in warm milk.
11. Cook, whisking often, until thickened (about 5–7 minutes).
12. Season with salt, pepper, and a pinch of nutmeg.
13. Preheat oven to 375°F (190°C).
14. In a large mixing bowl, toss rigatoni with meat sauce and half the mozzarella.
15. Spread a thin layer of béchamel (or meat sauce) in the bottom of a baking dish.
16. Layer in pasta mixture. Top with spoonfuls of béchamel, remaining mozzarella, Parmigiano, and ricotta or mascarpone if using.
17. Bake uncovered for 25–30 minutes until bubbling and golden on top.
18. Broil for 2–3 minutes at the end for extra browning.
19. Let rest 5–10 minutes before serving.
20. Garnish with fresh basil or parsley and extra Parmigiano.