Baked rigatoni gratin with sausage, béchamel sauce and mozzarella
This pasta dish arrives at the table and immediately makes a great impression! With its rigatoni arranged vertically, its generous sausage sauce, its creamy béchamel, and its melting mozzarella, this timbale has all the hallmarks of a convivial dish that's perfect for sharing.
- 400g of rigatoni
- 250g of sausage meat
- 1/2 onion
- 125 g of mozzarella
- 400g of tomato coulis
- 4 cl of white wine
- 30g of grated Parmesan cheese
- Olive oil
- Cell
- Pepper
- 40 cl of milk
- 30g of butter
- 30g of flour
- Nutmeg
- Pepper
- Cell
- Finely chop the onion and sauté it in oil. Add the sausage meat, crumble it, and cook for 6 minutes. Deglaze with the wine and let it evaporate.
- Add the tomato sauce, salt and pepper.
- Cook the sauce over medium-low heat for 20 to 25 minutes, stirring occasionally.
- For the béchamel sauce: Heat the milk in a small saucepan. In another small saucepan, melt the butter and add the flour. Stir until you obtain a roux.
- Dilute the roux with a little warm milk, stirring with a whisk. Gradually add the rest of the milk and cook over low heat until you obtain a creamy consistency.
- Cook the rigatoni in plenty of salted water and drain them when they are still very al dente, about 3 to 4 minutes before the time indicated on the package.
- Pour 4 tablespoons of sauce and 4 tablespoons of béchamel into the bottom of the springform pan.
- Spread the sauce evenly over the bottom of the dish and pour a little béchamel sauce around the edges. Arrange the rigatoni vertically, starting from the outside of the dish.
- Continue arranging the rigatoni vertically until the mold is completely filled, making sure they are tightly packed together.
- Spread half of the sauce, half of the mozzarella cut into small pieces and half of the béchamel sauce over the surface.
- Add the rest of the sauce and spread it using a wooden spoon.
- Cover with the remaining béchamel and mozzarella, then sprinkle generously with grated parmesan.
- Bake in a preheated fan oven at 190°C for 25 minutes. Remove the rigatoni timbale from the oven and let it rest for 10 minutes.
- Carefully run a knife along the edges of the mold, then open the hinge and carefully unmold.
- Serve piping hot, enjoy!;)
This pasta dish arrives at the table and immediately makes a great impression! With its rigatoni arranged vertically, its generous sausage sauce, its creamy béchamel, and its melting mozzarella, this timbale has all the hallmarks of a convivial dish that's perfect for sharing. When you cut into it, you discover a soft, beautifully browned, and incredibly delicious center. Perfect for a Sunday meal, a family lunch, or a special occasion, this recipe requires a little assembly, but it's very easy to make. And once it's served piping hot, with the cheese melting and the sauce coating the pasta, it's hard not to go back for seconds!
