Ingredients:
1 lb rigatoni pasta
8 tablespoons butter
4 1/2 tablespoons flour
2 1/2 cups milk
1 cup tomato sauce ( perferably homemade)
salt
pepper
1 1/2 cups parmesan cheese
8 teaspoons toasted breadcrumbs
Directions:
Make bechamel sauce using 6 tablespoons butter, flour and milk.
(Melt butter, add flour and cook until bubbly, then add milk and whisk until thickened).
Stir in tomato sauce.
Add salt and pepper.
Cook pasta until al dente.
Drain, mix well with sauce and 1/2 of the Parmesan cheese.
Turn into buttered oven dish.
Mix remaining cheese with breadcrumbs.
Top casserole with this mixture, then dot with remaining butter.
Bake at 425 degrees for 10 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.