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Rate this recipe 4.5/5 (8 Votes)


  • filling
  • 2lbs ground beef
  • 1lb rigatoni
  • 23 oz tomato sauce
  • 1/4 cup parsley fresh
  • dash of cinnamon
  • salt and pepper to taste
  • 8 oz pecorino romano
  • 1 medium onion diced
  • cream sauce
  • 6 cups milk
  • 4 eggs
  • 1/4 cup corn starch
  • 1/2 teaspoon nutmeg
  • 1/4 cup flour
  • 1 cup water
  • 8 oz pecorino romano


Level of difficulty Easy
Cost Average budget


Step 1

in large skillet sauté onion: add beef ,cinnamon, salt, pepper, and parsley co til beef is browned drain add tomato sauce and stir set aside

Step 2

boil noodles in salted water until done and drain

Step 3

cream sauce
place 1/2 cup water in pot add milk. heat milk to a simmer. in small bowl beat eggs. in a separate bowl
add remaining water to corn starch mix well. add corn starch mix to eggs add flour and then add some milk to the eggs. slowly add egg mixture to milk in pot. stir milk mix constantly until thick. Do Not Boil- add half cheese continue to stir then set aside

Step 4

pour aliitle meat sauce in 9x13 buttered pan cover meat sauce with 1/3 of noodles then add 1/2 of your cream sauce mixture add cheese- repeat. top layer should be noodles with remaining cheese
bake 350 for 45 minutes to an hour- until pastichio is golden brown

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Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce



  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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