Ingredients
| 1 lb | (450 g) | rigatoni |
| 2 tbsp | (30 ml) | butter, divided |
| 1 | small onion, diced | |
| 1 | carrot, diced | |
| 1 | celery stalk, diced | |
| 1 lb | (450 g) | lean ground pork (or beef) |
| 2 | cloves garlic, minced | |
| 28 oz | (796 ml) | can diced tomatoes |
| 1 | bay leaf | |
| 2 tsp | (10 ml) | dried basil |
| 1/2 tsp | (2 ml) | dried oregano |
| 1/2 tsp | (2 ml) | dried thyme |
| 3/4 tsp | (4 ml) | salt, divided |
| 1/2 tsp | (2 ml) | pepper |
| 2 tbsp | (30 ml) | all-purpose flour |
| 1 1/2 cups | (375 ml) | milk |
| 1 cup | (250 ml) | cottage cheese (or ricotta) |
| 1 1/2 cups | (375 ml) | shredded mozzarella |
Directions
- In a large pot of boiling salted water, cook pasta 11 minutes or until aldente. Drain well, then return to pot.
- Meanwhile, melt 1 tbsp (15 ml) butter in a large saucepan over medium heat. Add onion, carrot, and celery, cook 2 minutes. Add beef and garlic. Using a fork to break up meat, stir until no longer pink, about 5 minutes. Add tomoatoes, herbs, 1/2 tsp (2 ml) salt, and pepper. Bring to a boil; simmer covered, stirring occasionally, for 10 minutes while preparing white sauce.
- Melt remaining butter in a small saucepan over medium heat. Sprinkle with flour and remaining salt. Whisk about 1 minutes. Gradually whisk in milk. Bring to aboil then reduce heat; whisk 3 to 5 minutes until smooth and thickened.
- Preheat broiler.
- Uncover meat sauce and simmer 5 more minutes. Discard bay leaf. Add meat sauce to drained pasta. Heat if needed. Transfer to 9x13-inch (3L) casserole dish.
- Top with dollops of Ricotta. Drizzle white sauce over top, spread, if needed, to cover. Sprinkle with mozzarella. Broil 2 to 5 minutes or until cheese is bubbly.