Baked Tortiglioni

Katie from Thyme for Cooking is hosting Presto Pasta Night, a fabulous weekly event devoted to all things pasta - this week I'll be using tortiglioni.




Tortiglioni are thicker and bigger than rigatoni and work well with rich sauces and are resilient enough for baked dishes.

I'll be using them in lasagne-like baked dish - using a sauce made from left-over osso buco and interspersed with deliciously rich, Béchamel sauce.



Baked Tortiglioni with Osso Buco and Peas

tortiglioni, cooked
osso buco
peas
Béchamel sauce
grated parmesan, for topping

For the osso buco sauce:
I always make extra osso buco so I have leftovers for making pasta the next day.

Pick the meat from the bones and add that back to the pot - don't forget to include the bone marrow. Add fresh peas and place over a low heat to warm through.

Assemble the dish:
Toss the cooked tortiglioni through the heated sauce. Arrange a layer of this mixture on the base of baking dish, drizzle with Béchamel. Repeat with layers of pasta and Béchamel. Sprinkle the top layer with grated parmesan.

Bake in a preheated 170°C oven until heated through and the top is golden.