Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Warm the milk in a saucepan over medium heat until steaming but not boiling. Heating time may vary depending on stovetop heat.
Melt butter in a saucepan, whisk in flour, and cook 2–3 minutes.
Slowly whisk in warm milk and cook 3–5 minutes until thickened. Season and set aside.
Boil noodles until flexible but still firm. Drain and lay flat. Do not leave cooked pasta at room temperature longer than 2 hours.
Warm ragu over medium heat until steaming. Add pasta water if needed.
Preheat oven to 400°F (200°C). Butter a 9×13-inch baking dish.
Layer ragu → pasta → béchamel. Repeat layers and finish with béchamel + Parmesan.
Bake for about 20–25 minutes, or until the top appears lightly golden and the sauce is bubbling around the edges. Cooking time may vary depending on oven performance and pan depth.
Check center reaches 165°F (74°C).
Rest 10–15 minutes before slicing and serve warm.
