Creamy Baked Pasta

• 1 tbsp oil
• 1 None onion, finely chopped
• 2.5 oz pancetta, diced
• 2 cloves garlic, finely chopped
• 1 lb ground beef
• 1 (13.5 oz) can chopped tomatoes
• 2 tbsp tomato paste
• 10.5 oz rigatoni
• 1 1/2 tbsp butter, melted
• 1/3 cup Parmesan cheese, grated
• 2 None eggs, lightly beaten
• None None FOR THE SAUCE
• 3 1/2 tbsp butter
• 1/3 cup all-purpose flour
• 2 cups milk
• 1 pinch nutmeg
• 1 None egg, lightly beaten

1. Preheat oven to 400u0b0F. Grease a large baking dish.
2. Heat oil in a saucepan over medium heat. Cook onion for 5 mins, stirring, until soft. Add pancetta and garlic and cook for 2 mins. Add ground beef, increase heat to high and cook for 10 mins, stirring to break up lumps, until browned. Add tomatoes and tomato paste. Season. Reduce heat and simmer, covered, for 30 mins.
3. Meanwhile, cook rigatoni in boiling salted water until al dente. Drain. Toss with butter and 1/2 the Parmesan. Season and set aside to cool. Mix with eggs then transfer to prepared dish along with meat sauce.
4. To make the cream sauce, melt butter in a saucepan over low heat. Add flour and cook, stirring, for 2 mins. Whisk in milk and bring to boil. Cook for 5 mins, until thickened. Remove from heat, add nutmeg and season to taste. Let cool slightly then whisk in beaten egg. Pour over casserole and sprinkle with remaining Parmesan. Bake for 30 mins, until golden brown. Let cool for 10 mins then serve.

oil, onion, pancetta, garlic, ground beef, tomatoes, tomato, rigatoni, butter, parmesan cheese, eggs, butter, flour, milk, nutmeg, egg

Taken from recipes-plus.com/api/v2.0/recipes/23445 (may not work)