4 cups Bolognese Meat Sauce (See accompanying recipe.)
3 quarts water
1 pound pasta: penne, rigatoni or elbow pasta
2 cups grated provolone cheese
2 cups Béchamel Sauce (See accompanying recipe.)
Serves 4 to 6
Make the Bolognese Meat Sauce and keep warm.
Preheat the oven to 375 degrees.
Bring the water to a boil in a large pot and cook the pasta according to the package directions. Drain the pasta. In a large bowl, mix the pasta with half of the Bolognese Meat Sauce.
Choose a baking dish large enough to hold all of the pasta. Spread half of the remaining meat sauce over the bottom of the dish. Pour half of the pasta-and-sauce mixture over the sauce. Sprinkle half of the grated provolone cheese on top of the pasta mixture. Also add half of the remaining sauce on top of the pasta.
Pour the remaining pasta mixture into the baking dish and repeat the same layering with the remaining grated provolone and meat sauce.
Make the Béchamel Sauce.
Cover the top layer of the pasta mixture with a light coating of the Béchamel Sauce, and bake for 25 to 30 minutes. Then place under the broiler for about 3 to 4 minutes until the top begins to brown.
Remove from the oven and let sit for 10 minutes before serving.