Quick Pasta Al Forno

• For the besciamella sauce
• 4 tablespoons unsalted butter
• 2 heaping tablespoons flour
• 2 cups milk
• 1/4 teaspoon sea salt
• 1 pinch fresh grated nutmeg
• For the pasta
• 4 cups leftover pasta with meat sauce (I used penne rigate)
• 1 cup Bolognese sauce (like Merrill's Weeknight Ragu)
• 2 cups Besciamella sauce
• 1 cup Parmigiano Reggiano, grated with a microplane
• 4 slices speck (smoked prosciutto)

1. Over medium heat, melt the butter in a small saucepan.
2. Add the flour and stir with a spoon until bubbly. Don't burn it! Lower heat if needed. You just want to cook some of the raw taste out of the flour.
3. Stir in milk, salt and nutmeg. Continue stirring until thickened, about 5 minutes or so.
4. Preheat oven to 375u0b0 F.
5. Lay some meat sauce in bottom of an 8" baking dish. Spread half of the pasta over sauce.
6. Spread a few spoonfuls of meat sauce over pasta, followed by a layer of the besciamella and half of the Parmigiano.
7. Add remaining pasta and repeat layers of meat sauce, besciamella and Parmigiano. Top with speck.
8. Bake for 20 minutes, or until sauce bubbles nicely and speck is crispy. Let cool for 5 minutes or so.

besciamella sauce, unsalted butter, flour, milk, salt, nutmeg, pasta, pasta, bolognese sauce, besciamella sauce, parmigiano reggiano, speck

Taken from food52.com/recipes/2764-quick-pasta-al-forno (may not work)