You may have heard of  baked pasta or, more famous, “pasta al forno” several times: it exists under many different ways and recipes; I am the first who likes to try different recipes (if you want to know more click here), but the baked pasta with bolognese and white sauce is a master: it is the classic one, the more famous, and everyone likes it!
I realised, after more than two years of my blog activity,  I have not given you the recipe yet, so I decided to remediate .

The baked pasta with bolognese and white sauce is the best for your Sunday lunches and, why not, for every kind of parties! Find here how to prepare it

Baked pasta with bolognese and white sauce

Baked pasta with bolognese and white sauce

Ingredients for 4 people:

500 grams of short dry pasta like rigatoni
For the bolognese:
300 gr of ground veal (or a mixture of veal and pork)
1 carrot
1/2 onion
1/2 cup marsala wine
700 ml of plain tomato passata
EVO oil
Salt, pepper
For the béchamel sauce:
500 ml milk
40 g butter
40 g flour (2 heaped tablespoons)
Salt, black pepper
200 grams of fresh spun paste cheese
3 tablespoons grated Parmesan cheese


First prepare the bolognese sauce, which requires longer cooking, as described here .
Then prepare the white sauce as described here .
Cook the pasta in plenty salted boiling water and drain al dente.
Season with the bolognese and half the béchamel sauce.
Cut the cheese into small cubes, add it to the pasta and mix well.
Add two tablespoons of grated Parmesan cheese.
Pour the seasoned pasta in a baking dish, pour over it the remaining bechamel sauce and sprinkle with the last spoon of parmesan cheese and some ground black pepper.
Bake in a preheated oven at 200°C/400 F/Gas Mark 6 for 15 minutes.

Baked pasta with bolognese and white sauce

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