Creamy Bolognese Casserole

Name: Creamy Bolognese Casserole
Ingredients: 1 tbsp olive oil; 1 None onion, finely chopped; 1 clove garlic, chopped; 10.5 oz ground beef; 1 (13.5 oz) can chopped tomatoes; 2 tbsp tomato paste; 10.5 oz rigatoni or other short pasta; 5 tbsp butter, 1 1/2 tbsp melted; 1.5 oz Parmesan cheese, grated; 1/3 cup all-purpose flour; 2 cups milk; 2 None eggs, lightly beaten

12 ingredients

4 steps

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, chopped
10.5 oz ground beef
1 (13.5 oz) can chopped tomatoes
2 tbsp tomato paste
10.5 oz rigatoni or other short pasta
5 tbsp butter, 1 1/2 tbsp melted
1.5 oz Parmesan cheese, grated
1/3 cup all-purpose flour
2 cups milk
2 None eggs, lightly beaten

Directions

1

Heat oil in a large saucepan over medium heat. Cook onion for 5 mins, until soft. Add garlic. Cook for 1 min, until fragrant. Add ground beef and cook, stirring to break up lumps, for 8-10 mins, until browned. Add tomatoes and tomato paste. Simmer for 15 mins, until thickened.
2

Meanwhile, cook rigatoni in boiling salted water until al dente. Drain then toss with melted butter and 1/2 the Parmesan. Let cool.
3

To make the white sauce, melt remaining butter in a saucepan over medium heat. Add flour and cook, stirring, for 2 mins, until bubbling. Gradually whisk in milk, stirring, until smooth and combined. Simmer for 5 mins, until thickened. Season.
4

Preheat oven to 400°F. Grease a large baking dish. Mix eggs into pasta then transfer 1/2 to prepared dish. Cover with Bolognese and top with remaining pasta. Pour white sauce over top and sprinkle with remaining Parmesan. Bake for 30-35 mins, until golden.