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Prep Time20 minutes
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Cook Time1 1/2 hours
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Serving6
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I can’t call this lasagna, and I can’t call it Greek pastitsio. I had left-over Alabama spaghetti sauce (which is an ultra-simplified Bolognese sauce) and a bag of penne pasta. I wanted to put something in the oven while I opened a bottle of red wine and talked to the dogs. So, I made a Bechamel sauce and layered the boiled pasta, the sauce, the shredded Sartori Cheddar (Smooth and Creamy in the blue package)and then the white sauce. A sprinkle of Sartori Tuscan Blend cheese went on top. I baked it at 350 degrees for about an hour and then turned up the temperature to 375 degrees to get a nice golden brown top. It was a delicious way to use my left-over spaghetti sauce.
Ingredients
Pasta Casserole
Directions
The spaghetti sauce recipe is on this site, or use your favorite red gravy!
Step 1
Boil the pasta to al dente as per the package instructions.
Step 2
Make the Bechamel sauce (recipe on site).
Step 3
Layer the casserole: pasta on the bottom, then sauce. Then shredded cheese. Then white sauce. Then shaved or grated parmesan.
Step 4
Bake at 350 degrees for about an hour, then turn up the temp to 375 degrees and bake until golden brown on top. Let the casserole rest a few minutes before serving.
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