Layered Rigatoni with Bolognese and Parmesan Bechamel

I made up this dish one night when I wanted something like Pasticio, but without the eggplant or Greek seasonings.  I also don't care for the naked noodles in Pasticio. I like my noodles dressed in a coating of sauce to flavor each bite. I never was one for plain pasta. So, I threw this recipe together with what I had on hand and I think it turned out really good!
This dish was actually the first complete dish that my 7 month old ate. (We are doing Baby-Led Weaning. If you are curious what that is, I recommend this book. And if you are pregnant, or have a baby and want to try your hand at it, and need some guidance, this cookbook is a great place to start!) She gobbled this meal up like it was the best thing she's ever had, and her older siblings reacted pretty much the same way. The only person that wasn't over the moon about it was my husband. He likes more flavor, so when I make it again I'll add some red pepper flakes, and more garlic to suit his tastes.
As with all my recipes, please feel free to change up the flavors to your liking.

Before going in the oven.

Because this dish requires 2 sauces (a meat sauce and a white sauce) there is a bit more prep work involved, but it's well worth it.

After it's done baking. 

You can bake it for 15-20 minutes, or you can just pop it under the broiler if you're in a hurry. By the time you layer it in the baking dish, everything is already cooked. You're just looking for that delicious brown color on top.

You can't really see the layers well here, but they are there.

It all comes together into one scrumptious meal.

Organic ingredients are recommended (that's what I use), but not essential.

Here's the recipe:

Layered Rigatoni with Bolognese and Parmesan Bechamel

1 lb Rigatoni Pasta, cooked

Bolognese (Meat Sauce):

1 Tbsp olive oil
1 lb ground beef
1 small to medium onion, diced
2 cups shredded zucchini
1 Tbsp Italian seasoning
2 tsp salt, plus more to taste
1/2 tsp ground black pepper, plus more to taste
3 cloves garlic, minced 
24 oz pasta sauce

In an extra large skillet, over medium high heat, add the oil and meal to the pan. Break up and cook the ground beef. When it is brown, add in the onions, zucchini, Italian seasoning, salt, and pepper. Continue cooking until the vegetables are soft. Stir in the garlic, and cook for 1 minute more. Add the pasta sauce and stir to combine. When the sauce boils, turn off the heat and stir together with the cooked rigatoni pasta. Pour the pasta and meat sauce mixture into a 9x13 baking dish, and spread out into an even layer.

Parmesan Bechamel (White Sauce):

1/4 cup salted butter
1/4 cup flour
2 1/2 cups milk, hot
1 tsp dry basil (optional)
1/4 tsp freshly ground nutmeg
salt and pepper to taste
1/2 cup grated Parmesan, plus more for top

Melt the butter in a medium sauce pot. Stir in the flour and cook until it bubbles (about 1 minute). Whisk in the hot milk slowly until the sauce is smooth and there are no lumps. Add the dry basil (if using), and nutmeg. Continue to cook the sauce over medium low heat, whisking constantly until it  boils and thickens. Add salt and pepper to taste, whisking and cooking for 2 more minutes. Turn off the heat and stir in the grated Parmesan. Pour the sauce evenly over the pasta and meat sauce in the 9x13 baking dish. Top with more grated Parmesan cheese and bake at 375F for 15-20 minutes. If the top is not brown enough for your liking, you can place it under the broiler for a minute or two. (If you're in a rush, you can skip the bake time and just place it under the broiler to get brown.)

It can be served right away, but if you let the dish cool for 20 minutes before serving, you will be able to slice it nicely. (Think of it like lasagna.)





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