A New Way to Cook Dinner: Creamy Pasta Ditali Rigati with Béchamel Sauce

Bring a large pot of salted water to a boil. Add the Pasta Ditali Rigati and cook according to package instructions until al dente. Drain and set aside.

Make the Béchamel Sauce:

In a medium-sized saucepan, melt the butter over medium heat.

Once the butter has melted, whisk in the flour to create a smooth paste (this is called a roux). Continue to cook for about 1-2 minutes, stirring constantly, to ensure the flour doesn’t burn.

Slowly pour in the milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for about 5-7 minutes, until the sauce thickens.

Once the sauce has thickened, remove from the heat and stir in the mozzarella cheese. Continue stirring until the cheese has fully melted and the sauce is smooth and creamy.

Combine the Pasta and Sauce:

Add the cooked pasta into the béchamel sauce and gently stir to coat the pasta evenly. Ensure the pasta is fully submerged in the creamy sauce for maximum flavor.

Serve:

Spoon the creamy pasta into bowls or onto plates and serve immediately. Garnish with fresh herbs, a sprinkle of extra cheese, or a drizzle of olive oil if desired.

Serving and Storage Tips:

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