Ingredients for Baked Rigatoni With Aurora Sauce
- 1 pound rigatoni pasta
- 9 tablespoons butter
- 6 tablespoons (70g) all-purpose flour
- 4 cups (950ml) whole milk
- 1 (24 ounce) jar tomato puree
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups (75g) grated Parmesan cheese
- 1/2 cup (60g) breadcrumbs
- 1/2 cup (120ml) heavy cream
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How to Make Baked Rigatoni With Aurora Sauce
- Preheat oven to 425°F (220°C).
- Cook 1 pound rigatoni pasta according to package directions until al dente. Drain and set aside.
- **Make the Béchamel:** Melt 6 tablespoons (85g) butter in a medium saucepan over medium heat. Whisk in 6 tablespoons (70g) all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
- Gradually whisk in 4 cups (950ml) whole milk, stirring continuously until smooth and thickened. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- **Make the Aurora Sauce:** Stir in 1 (24 ounce) jar of tomato puree, 1/2 cup (120ml) heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper into the béchamel sauce. Simmer for 5 more minutes.
- **Assemble the Bake:** In a large bowl, gently combine the cooked pasta with the Aurora sauce and 1 cup (50g) grated Parmesan cheese.
- Pour the pasta mixture into a greased 9x13 inch baking dish.
- **Topping:** In a small bowl, combine the remaining 1/2 cup (25g) grated Parmesan cheese with 1/2 cup (60g) breadcrumbs and 2 tablespoons (30g) melted butter.
- Sprinkle the cheese and breadcrumb mixture evenly over the pasta. Dot with 1 tablespoon of butter.
- Bake for 10-15 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
14g
Fat
86g
Carbs
22g
