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Baked Rigatoni Patitsio

Ingredients

• 1 lb rigatoni pasta
• 1 lb ground beef
• 26 ounces of jarred pasta sauce of your choice
• 1 onion chopped, 2 cloves of garlic minced
• 2 cups of whole milk
• 3 tbsp butter
• 3 tbsp flour
• ¼ tsp ground nutmeg
• 1 cup parmesan, freshly grated
• 8 ounces fresh mozzerella

Directions

1. Brown ground beef with salt and pepper, once browned add chopped onions and garlic and sautee until softened
2. Add jarred pasta sauce and then fill the jar with water and pour in as well. Add in a parmesean rind if you have one and let sauce simmer for about 25 minutes until reduced
3. While the sauce cooks down, boil pasta in salted water until just under aldente (a minute or 2 less than what the bag says) Once pasta is cooked and drained, add pasta to sauce pot and stir to combine In a seperate sauce pot; make the bechamel melt butter, then whisk in flour and cook for 1 minute slowly whisk in milk and keep whisking over medium heat until thickened add nutmeg and ½ cup parmesean and stir
4. Stir ¼ cup of bechamel in with the pasta and sauce and put that mixture into baking dish
5. Cover pasta mixture with the rest of the bechamel sauce. then cover top with mozzerella and finally with the rest of the parmesean
6. Cover with foil and bake at 350 for 20 minutes, take foil off then turn heat up to 420 and broil until cheese is bubbly and golden