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Rigatoni With Meat and Cheese Sauce

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“This recipe tops the rigatoni with a bechamel style sauce before broiling. Can substitute ground turkey or Italian sausage for the ground beef. I also just make this in a large casserole dish rather than individual bowls (it makes a LOT to be considered four servings).”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the meat sauce, heat the oil in a large frying pan and fry the beef for 10 minutes, stirring occasionally until browned all over. Add the onion to the pan and cook for 5 minutes, stirring occasionally.
  2. Stir in the garlic, tomatoes, herbs and tomato paste. Bring to a boil, cover, and simmer for about 30 minutes.
  3. Meanwhile, to make the cheese sauce, melt the butter in a small saucepan, then add in the flour and cook for 2 minutes, stirring constantly.
  4. Remove the pan from the heat and gradually pour in the milk, stirring constantly. Return the pan to the heat and bring to a boil, stirring the mixture occasionally, until creamy and thickened.
  5. Add the egg yolk, cheese and seasoning, and stir until the sauce is well blended.
  6. Preheat the broiler. Meanwhile cook the pasta in plenty of salted boiling water according to the instructions on the package. Drain thoroughly and turn into a large mixing bowl. Pour the meat sauce over and toss to coat.
  7. Divide the pasta among four flameproof dishes. Spoon over the cheese sauce and place under the grill until brown. Serve immediately, garnished with fresh basil.

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