Creamy Pasta Bake - cooking recipe

Ingredients

1 None onion, finely chopped
2 cloves garlic, crushed
1 None carrot, diced
1 None celery stick, diced
14 oz lean ground beef
2 cans (14 oz each) diced tomatoes
1/4 cup chopped parsley
1 tsp dried oregano
1 pkg (16 oz) rigatoni pasta
3 tbsp butter, melted
1/2 cup plus 2 tbsp grated Parmesan cheese
5 tbsp butter
1/2 cup flour
4 cups milk
1/2 tsp ground nutmeg
4 None egg, lightly beaten

Preparation

For the bolognese sauce, heat a large skillet on medium heat. Spray with no stick cooking spray. Add the onion and garlic and saute for 5 mins until softened. Add the carrot and celery and saute for 5 mins. Increase heat to high. Add the ground beef and cook for 5 mins, stirring to break up any lumps, until browned. Add the tomatoes, parsley, oregano and 1/2 cup water. Simmer, stirring occasionally, for 25 mins.
Meanwhile, cook pasta in a large saucepan of boiling salted water for 12-13 mins until al dente. Drain and return to pan. Add 3 tbsp melted butter and 1/2 cup of the Parmesan cheese and mix well. Season to taste. Set aside.
Preheat the oven to 400\u00b0F. Grease two 2 1/2 quart baking dishes.
For the cream sauce, melt 5 tbsp butter in a medium saucepan on low heat. Add the flour. Cook, stirring, for 2 mins. Add the milk; bring to a boil, whisking constantly. Cook for 5 mins until mixture thickens. Remove from heat. Add nutmeg. Season to taste. Cool slightly then whisk in 1 beaten egg.
Add 3 beaten eggs to the pasta; toss to coat. Spoon 1/2 of the pasta into prepared dishes. Cover with bolognese sauce; top with remaining pasta. Spoon cream sauce over the top to completely cover pasta. Sprinkle with remaining 2 tbsp Parmesan cheese.
Bake 30 mins until golden. Let stand 10 mins before serving.