Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
Pasta with Courgettes-Zucchini Cream
Lasagna with Ricotta
Baked Pasta with Bechamel Sauce
When I was a little girl this was my favourite dish!
My mother was used to make it especially on Sundays and I just could not stop eating it!
Now…… is still the same! and my husband and kids share this passion with me.
Try this dish and I am sure your family will be tremendously pleased and grateful!
- 400g of Rigatoni pasta
- 250g of mozzarella
- 500ml of milk
- 50g of butter
- 50g of plain flour
- salt and pepper
Start making the Bechamel sauce.
In a saucepan put the butter and the flour
Let them cook at the lowest flame until the butter is melted and the two ingredients have become a smooth cream.
At this point, stirring continuously, slowly and gradually add the milk.
Add a pinch of salt and pepper to adjust it to your taste.
Continue to stir until the sauce becomes thick.
Boil the Rigatoni in salted water and when ready drain it.
Mix straight away the pasta with the Bechamel sauce.
In an oven proof tray (it has to be at least 5cm high) put half of the pasta, then a layer of mozzarella previously cut in cubes, and then the second half of the pasta.
Cover with kitchen foil and put in a preheated oven at 200° for 20 minutes.
At this point you can remove the kitchen foil and leave the pasta in the oven for another 10 minutes.