Rigatoni in the Oven
It is a slightly larger dough, it remains with an impeccable texture even after baking and going into the oven.
Ingredients
-
400ml bechamel sauce
-
500g Rigatoni
-
125g grated parmesan cheese
Preparation Method
- Place the Rigatoni to cook in boiling salted water, for half the time indicated on the package. While the pasta is cooking, mix the béchamel sauce with the Passata with Basil and heat.
- Drain the pasta, mix it with the sauce and half the Parmesan cheese. Place in a baking dish and sprinkle the rest of the cheese and the breadcrumbs. Bake for another 5 minutes (to complete the cooking time indicated on the package).
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