Pasta pie with white ragu (Timballo di pasta con ragù bianco)

Ingredients for 4 persons
500 gr (17.63 oz) Mezze Maniche - Short Pasta
400 gr (14.10 oz) White Ragu Sauce
400 gr (14.10 oz) Béchamel Sauce
250 gr (8.81 oz) Cubed Mozzarella
200 gr (7.05 oz) Grated Parmesan
Breadcrumbs
Butter
Salt and Black Pepper

VIDEO RECIPE
Pasta pie with white ragu - Timballo di pasta con ragù bianco

VIDEO RECIPE
White Ragu Sauce - Ragù bianco

VIDEO RECIPE
Béchamel Sauce - La besciamella

First of all plunge the pasta into boiling salted water and cook for about 8 minutes (half of its cooking time)

While the pasta cooks, grease a 23cm round springform pan with a pat of butter, add the breadcrumbs, coat all sides and remove the excess

Once the pasta is cooked, turn off the heat, drain and transfer to a large bowl. At this point add all ingredients starting with white ragu sauce and then adding the béchamel sauce, half of the grated parmesan, almost all mozzarella, ground black pepper, salt to taste and toss well

Transfer the pasta to the springform pan and with a large spoon, press to level, top with mozzarella, grated parmesan and a few knobs of butter

Bake in a preheated 180C (350F) oven for about 20 minutes,during the last 5 minutes of cooking time, turn on the grill

Once your pasta pie is ready, remove from oven and let it rest for at least 1 hour

When the pasta has cooled, use a thin bladed spatula to loosen the edges, unlock and remove the springform ring. Gently slide the pasta pie to a serving dish, using a serrated knife cut into wedges and serve