TOMATO BECHAMEL RECIPES

RECIPE - 5 CHEESE TORTELLINI WITH TOMATO AND BÉCHAMEL ...

Recipe - 5 cheese tortellini with tomato and béchamel ... image

Provided by GIOVANNIRANAUSA.COM

Cook Time 20+

Yield 2-3

Number Of Ingredients 8

Ingredients

- One 20 ounce package Giovanni Rana 5 Cheese Tortellini
- 2 cups tomato sauce
- 7 tbsp butter + extra butter for greasing the casserole dish
- 6 tbsp flour
- 2 ½ cups milk
- 5 tbsp grated Parmigiano Reggiano cheese
- 1 tsp grated nutmeg
- Salt and pepper to taste

Steps:

Preheat the oven to 375° F. Grease a casserole dish. Melt the butter in a heavy bottom saucepan over medium heat, add flour and whisk to combine. Add milk gradually and continue to whisk until mixture comes to a boil. Season with nutmeg, salt and pepper to taste, reduce heat to low and keep cooking stirring frequently for approximately 7-8 minutes. Check for seasoning and add more salt if necessary. In the meantime, heat the tomato sauce in a large skillet, and cook the Tortelloni according to package instructions. Drain Tortelloni reserving ½ cup of the pasta cooking water. Add the pasta to the skillet and stir gently, adding pasta water a little at a time if you need to loosen the sauce. Season with salt and pepper to taste. Put Tortelloni into the casserole dish and top with béchamel sauce. Sprinkle with grated Parmigiano Reggiano cheese and bake until bubbly for about 20 minutes. Turn the oven up and broil the dish for 1 minute to brown the top if desired.

CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BECHAMEL ...

Classic Lasagna With Meat Sauce, Tomatoes and Bechamel ... image

Another fantastic Italian dish from Cucina. Lasagna is one of my favourite dishes and I just love the cheese! Yummy!!!

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 30

Ingredients

1/3 cup olive oil
1 1/2 lbs ground veal
1 teaspoon salt
1 large white onion, chopped finely
6 garlic cloves, chopped
2 celery ribs, coarsely chopped
1 green pepper, diced
1 carrot, diced
2 (796 ml) canned whole Italian plum tomatoes, diced
1 tablespoon tomato paste
4 sun-dried tomatoes, diced
3 bay leaves
2 tablespoons dried oregano
12 fresh basil leaves
1 tablespoon dried thyme
1/2 teaspoon chili pepper flakes
1 teaspoon fennel seed
1 orange, zest of, only, grated
salt and pepper
2 Italian sausages
12 dried lasagna noodles
1 lb ricotta cheese
1 lb mozzarella cheese, sliced
2 tablespoons romano cheese, grated
1/3 cup butter
1/3 cup flour
2 cups milk
salt and pepper
grated nutmeg
125 g old cheddar cheese, grated

Steps:

For the Meat Sauce:.
Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
Cook sausages in a frying pan. Remove, slice and set aside.
For the Bechamel Sauce:.
In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
Blend in the Cheddar cheese, stirring well. Set aside to cool.
Assemble the lasagna:.
Preheat oven to 400°F.
Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel.
Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
Garnish with fresh basil leaves.
Bake in centre of oven for 40 minutes.

Nutrition Facts : Calories 1224, FatContent 76.1, SaturatedFatContent 37, CholesterolContent 269.6, SodiumContent 1716.7, CarbohydrateContent 64.6, FiberContent 6.5, SugarContent 11, ProteinContent 70.9

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