Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Bechamel
- Parmesan cheese
- 4 sheets of pasta to cover your dish
- Ragu
Directions
In your casserole dish ladle a little of the ragu.
In plenty of boiling salted water, cook your pasta until a bit further than al dente. Cook only 1 -2 sheets at a time (otherwise they will stick & it will be a mess)
Lay down the sheet of pasta in your dish, ok if it comes up over the edge of the dish (that will make for the good crunch bits!)
Add a ladle of ragu - cover completely but don’t over do it - less is more.
Dot bechamel.
Now a generous sprinkle of Parmesan cheese.
Repeat these steps ending with sauce on the top layer of the pasta
Bake at 375/190 C oven for 15-20 minutes until the top is brown & bubbly!