I’m cooking this weekend: this rigatoni bolognese cake recipe will delight you!

Simply seasoned with a knob of butter, topped with pesto or prepared as a gratin, the pasta lends itself to a thousand and one recipes and appeals to as many people as possible. In this recipe, which is a bit similar to that of lasagna, the pasta (here, rigatoni) is mixed with a Bolognese sauce and a creamy béchamel sauce. The result? A delicious pasta cake, perfect accompanied by a beautiful green salad.

For the Bolognese sauce:

For the béchamel sauce:

Choose large so-called “Neapolitan” rigatoni or paccheri. They have a larger hole in the middle, into which the mozzarella and Bolognese sauce can fit more easily.

After baking, let the cake cool before unmolding it. If it’s still too hot, the rigatoni will fall apart and you won’t be able to get even slices.