Creamy Bolognese Casserole

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 1 clove garlic, chopped
• 10.5 oz ground beef
• 1 (13.5 oz) can chopped tomatoes
• 2 tbsp tomato paste
• 10.5 oz rigatoni or other short pasta
• 5 tbsp butter, 1 1/2 tbsp melted
• 1.5 oz Parmesan cheese, grated
• 1/3 cup all-purpose flour
• 2 cups milk
• 2 None eggs, lightly beaten

1. Heat oil in a large saucepan over medium heat. Cook onion for 5 mins, until soft. Add garlic. Cook for 1 min, until fragrant. Add ground beef and cook, stirring to break up lumps, for 8-10 mins, until browned. Add tomatoes and tomato paste. Simmer for 15 mins, until thickened.
2. Meanwhile, cook rigatoni in boiling salted water until al dente. Drain then toss with melted butter and 1/2 the Parmesan. Let cool.
3. To make the white sauce, melt remaining butter in a saucepan over medium heat. Add flour and cook, stirring, for 2 mins, until bubbling. Gradually whisk in milk, stirring, until smooth and combined. Simmer for 5 mins, until thickened. Season.
4. Preheat oven to 400u0b0F. Grease a large baking dish. Mix eggs into pasta then transfer 1/2 to prepared dish. Cover with Bolognese and top with remaining pasta. Pour white sauce over top and sprinkle with remaining Parmesan. Bake for 30-35 mins, until golden.

olive oil, onion, clove garlic, ground beef, tomatoes, tomato, rigatoni, butter, parmesan cheese, flour, milk, eggs

Taken from recipes-plus.com/api/v2.0/recipes/23444 (may not work)