Instructions
Cook pasta: Boil 4L water + 2 tbsp salt. Cook stellini 1 min less than package → reserve 120ml water → drain → toss with 1 tsp oil.
Brown meat: Heat oil until smoking hot. Brown meat in single layer → drain 90% fat (save 1 tbsp). Add onion + garlic → sauté 5 mins. Stir in tomato sauce + ‘nduja → simmer 3 mins. Scrape fond.
Béchamel: Melt butter → whisk in flour → cook 1 min. Gradually add milk → whisk until smooth → remove from heat → stir in nutmeg + ½ mozzarella.
Unite: Fold pasta + meat into béchamel (3 strokes) → add water until silky sheen. Pour into greased dish → top with remaining mozzarella.
Bake: 180°C lowest rack 30 mins → rest 15 mins off heat.
Notes
Critical: Never rinse pasta—starch = sauce cling.
Always rest dish 15 mins—steam = soggy crust.
Tools: 9×13 baking dish, wooden spoon, box grater.
Allergy note: Contains dairy. GF swap: GF stellini (add 1 tsp xanthan gum to béchamel).
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