Ingredients // Dairy

Baked rigatoni with meatballs

  • milk - 1/4 cup (meatballs)
  • white bread without crust - 1 slice (meatballs)
  • pork (veal or lamb) - 450 grams (meatballs)
  • garlic - 1 tspSpoon (meatballs)
  • parsley - 2 tablespoons.spoon (meatballs)
  • Parmesan cheese - 1/3 cup (meatballs)
  • egg - 1 Thing (meatballs)
  • salt and black pepper - to taste (meatballs)
  • flour - 1 cup (meatballs)
  • oilfrying - to taste (meatballs)
  • milk - 4 1/2 cups (bechamel)
  • butter - 6 Art.spoons (bechamel)
  • flour - 5 Art.spoons (bechamel)
  • grated nutmeg - 1/8 teaspoon (bechamel)
  • salt - 1/2 teaspoon (bechamel)
  • ground black pepper - 1/4 teaspoon (bechamel)
  • rigatoni pasta - 450 Gram
  • Parmesan cheese - 3/4 cup
  • butter - 1 tbsp.Spoon
  • milk - 1/4 cup

1. Make meatballs.Heat the milk.Break into pieces of white bread, pour the milk and let stand for 5 minutes.Squeeze the excess milk and put bread in a large bowl.Add pork, chopped garlic, chopped parsley, grated cheese, egg, salt and pepper.Mix all the ingredients with a fork until s

mooth.2. Form of the resulting mass small balls the size of a raspberry.Roll them in flour poured into the bowl.3. Heat the oil in a frying pan over high heat.Put as many meatballs to the pan as will fit without overcrowding.Fry them until brown.4. With a slotted spoon to lay the meatballs on a plate covered with a paper towel, and fry the next batch.5. Make a béchamel sauce.Heat the milk over low heat in a saucepan.In a large saucepan, melt butter over low heat, add the flour and, stirring constantly with a wooden spoon, beat until smooth.Add 2 tablespoons milk and cook, stirring constantly.Add the remaining 2 tablespoons of milk.Add salt, pepper and nutmeg and cook until the sauce thickens.Cook the rigatoni in a pan of salted water.Drain and mix with 2/3 of the bechamel sauce, half the grated cheese and meatballs.6. Preheat oven to 200 degrees.Oil the baking dish.Put in the form of a mixture of rigatoni, sauce and meatballs.Smooth with a spatula.Pour the milk, add the remaining béchamel sauce and sprinkle with remaining cheese.Bake for 15-20 minutes until golden brown on top.

Servings: 4-6