Béchamel Baked Rigatoni

 Nothing is better than this rigatoni and steak baked pasta casserole, smothered in creamy bechamel sauce.

Really though,this is the prefect recipe for this time of year.

Growing up in the hills of Tuscany any baked pasta was my favorite.

My Mom’s pasta bakes were simple and delicious. This dish brings back memories, from when I was a kid

hanging around the kitchen counter, tasting whatever Mom was cooking.

No offense Mom, but I’ve gourmet it up a bit. I love my creamy, cheese filled, bechamel smothered  casserole,

a little more than Mom’s. Sometimes you have to put a new twist on an old classic,

to fit your lifestyle and taste, I kick up a notch by using Bechamel sauce instead of Moms’ classic marinara .

Bechamel sauce is not difficult to make, but you do need to pay attention,

for  success don’t leave the stove unattended, the sauce burns quickly. Stir continuously while sauce is simmering.

If the sauce is too thick add more milk, if too thin coat 1 pad of butter with flour and drop it in sauce while simmering.

.

I used rigatoni and rib eye steak, like most of my recipes you can customize them to your lifestyle and taste.

This recipe works well with chicken, or if your going the vegetarian route leave out the meat.

There never seems to be any left overs, but if there are you can freeze it for a ready made meal

prefect for holiday entertaining, or you need a hurry-up dinner for unexpected guest.

All you need is a casserole dish, 45 minutes, a prep plan and you can feed as many people as you need to, I like to use this it’s big enough for 6  portion,

and the white color looks pretty on almost any table ant goes from oven to table to freeze, to dish washer.

13 x 9 covered white casserole dish

Just be sure to use a casserole dish that goes from oven to table, to limit the pots and pans in the sink.

The extra bonus with casserole meals, your quest can serve themselves, set out these festive dinner napkins  to set a holiday mood and

serve this pasta bake with a simple salad and crusty bread.

If you make this Becamel rigatoni bake, be sure to leave me a comment.

Above all I love hearing from you guys, and do my best to respond.

And if you do make this recipe don’t forget to tag me on Instagram.

Always sharing restaurant style recipes, simplified for the home cook @lorianasheacooks

What better way to feed a crowd than a one pan casserole  meal???

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/2 lbs. rigatoni

1/2 lbs. chopped rib eye steak

1/2 lbs. sliced mushrooms

3 cups chopped spinach

1/2 cup chopped sun dried tomatoes

!/2 stick of butter

2 tablespoons olive oil

1/2 chopped onion

1 tablespoon chopped garlic

1/4 cup flour

2 cups  milk

1 cups grated parmesan

1 cups shredded mozzarella

1 cup chicken stock

2 tablespoons chopped Italian parsley

1 teaspoon nutmeg

Salt and pepper to taste

Instructions

Cook rigatoni el dente

Heat the olive oil in a deep saute pan

Add onion and garlic saute until limp

Add the mushrooms and steak saute until brown

Add spinach and sun dried tomatoes salt and pepper to taste

Remove meat mixture from pan wipe  clean

Melt  butter in the same pan

Stir in flour whisking continuously

Slowly whisk in milk, chicken stock, salt, pepper and nutmeg

Simmer on low heat 10 minutes stir to prevent browning

Return meat mixture to Bechamel sauce simmer an additional 10 minutes

Add rigatoni and parmesan cheese pour into a 9 x 13 casserole dish

Top with the mozzarella cheese

Bake in a 400 degree oven until golden and bubbly about 30 minutes…….ENJOY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

2 chicken breast

1 box store bought no-cook lasagna sheets

! stick of butter

2 tablespoons olive oil

1/2 cup flour

1 quart milk

2 cups grated parmesan

2 cups shredded mozzarella

1 cup chopped spinach

1 cup chicken stock

2 tablespoons chopped Italian parsley

1 teaspoon nutmeg

Salt and pepper to taste

Instruction

Heat oven to 400 degrees

Coat chicken with olive oil salt and pepper to taste

Roast chicken breast 15 minutes cool and shred

Melt  butter in medium stock pot

Stir in flour whisking continuously

Slowly whisk in milk, chicken stock, salt, pepper and nutmeg

Simmer on low heat 10 minutes stir to prevent browning

line 9 x 12 inch casserole dish with bechamel sauce

Dip the lasagna noodles in hot sauce

Place lasagna over the bechamei sauce

Top with 1/3 the amount of chicken, spinach, cheeses and bechamel sauce

Repeat for three layers ending with lasagna noodles, bechamel and cheeses

Bake in a 400 degree oven until golden and bubbly…….ENJOY