Baked Rigatoni with Tomato Béchamel Sauce

Baked Rigatoni with Tomato Béchamel Sauce

Great right out of the jar, on a toasted baguette, or as a pasta sauce on its own or made into a quick bolognese with carrots, onions and ground beef. . You can also use it to top a roasted cauliflower to get in more veggies...just roast cauliflower pieces until tender, add the Bruschetta spread and some parmesan, and broil until the cheese melts. For the more adventurous chef, we suggest the yummy recipe on the hangtag of this versatile bruschetta spread. This is the best thing to ever come out of a jar!



2 cups whole milk
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cup plus 4 tablespoons Parmesan Cheese
1 teaspoon kosher salt
pinch of nutmeg
1 pound rigatoni pasta
1 jar Bella Cucina Bruschetta Spread
8 oz fresh mozzarella cut into 1/4 inch cubes
freshly cracked pepper to taste



In small saucepan, heat the milk just until warm. In a medium saucepan, melt butter over medium heat until foamy. Add the flour and whisk until the lumps disappear, continuing to cook for 4 minutes. Slowly add the milk and cook an additional 5-7 minutes, whisking until the mixture thickens. Add 1 cup Parmigiano-Reggiano cheese, salt and nutmeg.

In 4 quarts of boiling salted water cook pasta until al dente. Drain. Mix the Bruschetta Spread and béchamel to the pasta. Add the mozzarella and 1 cup Parmigiano-Reggiano cheese. Turn out into an oiled, 2 quart oven-proof casserole dish and top with the remaining 4 tablespoons of cheese. Bake in a 350 degree oven for 40-45 minutes or until the pasta is brown and bubbly around the edges.

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