Entree: Italy – Emilia-Romagna – Bucatelli al Forno con Ragù e Besciamella (Baked bucatelli with Bolognese ragù and béchamel)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 lb 8 oz (680 g) bucatelli pasta
- 2 cups (480 ml) prepared Bolognese ragù (see previous ragù recipes) or about 20 oz (560 g) meat sauce
- 4 tbsp (60 g) unsalted butter (for béchamel)
- 4 tbsp (30 g) all-purpose flour (for béchamel)
- 4 cups (960 ml) whole milk (for béchamel), warmed
- Pinch of freshly grated nutmeg (for béchamel)
- Salt
- Freshly ground black pepper
- 1 1/2 cups (150 g) grated Parmigiano-Reggiano, divided
- 1 cup (100 g) shredded mozzarella (optional)
- 2 tbsp (30 ml) olive oil (for greasing)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with olive oil.
2. Cook bucatelli in a large pot of salted boiling water until 2 minutes shy of al dente. Reserve 1 cup (240 ml) pasta water, drain and set aside.
3. Make the béchamel: melt 4 tbsp (60 g) butter in a saucepan over medium heat. Whisk in 4 tbsp (30 g) flour and cook 1–2 minutes without browning. Gradually whisk in warmed milk, bring to a gentle simmer, and cook until thickened, about 6–8 minutes. Season with salt, pepper, and a pinch of nutmeg.
4. In a large bowl, combine cooked bucatelli, 2 cups (480 ml) ragù, 1 cup (240 ml) béchamel, 1 cup (100 g) Parmigiano-Reggiano, and enough reserved pasta water to loosen if needed. Stir gently to combine.
5. Spoon half the pasta mixture into the prepared dish. Dot with small spoonfuls of ragù if any remains, spread half of the remaining béchamel, and sprinkle 1/2 cup (50 g) Parmigiano-Reggiano. Add remaining pasta, top with remaining béchamel, mozzarella (if using), and remaining 1/2 cup (50 g) Parmigiano-Reggiano.
6. Bake uncovered until golden and bubbling, about 25–30 minutes. For a browned top, place under the broiler for 1–2 minutes watching carefully.
7. Let rest 5–10 minutes before serving. Serve with extra grated Parmigiano-Reggiano.