Little Handkerchiefs

• Cooked Pasta Squares (page 182)
• 2 cups Meat Sauce Bolognese (page 146)
• 1 1/2 cups Bechamel Sauce (page 161)
• 12 cup freshly grated Parmigiano-Reggiano

1. Prepare the pasta squares, but cut them into 4-inch squares instead of the 6-inch squares described in the recipe.
2. Make the Bolognese and bechamel sauces.
3. Preheat the oven to 375 F. Choose a baking dish large enough to hold four pasta squares comfortably.
4. Spread about 1 tablespoon of the Bolognese and 1 tablespoon of the bechamel sauce into a puddle roughly the size of a pasta square over one-fourth of the pan.
5. Repeat in the other three-fourths of the pan.
6. (The sauce helps prevent the fazzoletti from sticking to the pan as you build up the fazzoletti.)
7. Center a pasta square over one of the puddles and spread an even layer of 2 tablespoons of the Bolognese and 1 tablespoon of the bechamel over it.
8. Sprinkle 2 teaspoons of the grated cheese over the sauce, and top with another pasta square.
9. Build three more layers like the first and top with a pasta square.
10. Build three more stacks like the first, centering each over a puddle of sauce.
11. With the back of a spoon, make a shallow indentation in the center of each stack.
12. Spread 1 tablespoon of the Bolognese and 1 tablespoon of the bechamel over the indentation.
13. Sprinkle the remaining grated cheese over the tops of the stacks, and bake until the edges are crispy and the tops are lightly browned, about 20 minutes.

bechamel sauce

Taken from www.epicurious.com/recipes/food/views/-little-handkerchiefs-375127 (may not work)