Pasta Besciamel

Pasta Besciamel (pronounced BAY-she- mel)                           

I got this recipe in Italy while watching Mark’s cousin make it.  Delicious!

1 lb. rigatoni                             prepared red sauce

4 tsp. flour                                ½ tsp nutmeg

1 c. milk                                    sliced cheddar cheese

sliced Monterey Jack cheese  

sliced Swiss cheese Parmesan cheese

Boil about 1 lb. rigatoni pasta until al dente.  While the pasta is cooking, heat up some prepared

red pasta sauce, with or without meat.  In a separate pan, place 4 heaping tsp. flour, ½ tsp.

nutmeg, salt and pepper to taste, and about 1 cup milk. Whisk this mixture briskly to mix.

Heat over medium heat until thick and creamy, stirring constantly.  (It will have the

consistency of glue.) 

                 After draining pasta, put a thin layer of the red sauce on the bottom of a

casserole dish.  Next, layer with pasta, cream sauce, and pieces of the sliced Cheddar,

 Monterey Jack, and Swiss cheeses.  Repeat these layers until dish is filled, sprinkling

the top with Parmesan cheese.  Bake at 350 degrees about 30 minutes or until bubbly.