Baked rigatoni with meatballs

1. Make meatballs. Warm the milk. Breaking white bread to pieces, pour the milk Ingredients: Instructions

1. Make meatballs. Warm the milk. Break the white bread into pieces, pour the milk and let stand for 5 minutes. Squeeze out excess milk and put the bread in a large bowl. Add pork, chopped garlic, chopped parsley, grated cheese, egg, salt and pepper. Mix all the ingredients with a fork until homogeneous. 2. Form small balls of the size of raspberries from the received mass. Roll them in a flour spilled on a plate. 3. Heat the vegetable oil in a frying pan over high heat. Put so many meatballs in the pan, how many fit without overflow. Fry them until brown. 4. Using noise, lay the meatballs on a dish covered with a paper towel, and fry the next batch. 5. Make the Béchamel sauce. Preheat milk on low heat in a saucepan. In a large saucepan, melt the butter on low heat, add flour and, stirring constantly with a wooden spoon, whisk until smooth. Add 2 tablespoons of milk and cook, stirring constantly. Add the remaining milk in 2 spoons. Add salt, pepper and nutmeg, boil the sauce until thick. Boil rigatoni in a saucepan with salted water. Drain and mix with 2/3 Béchamel sauce, half grated cheese and meatballs. 6. Preheat the oven to 200 degrees. Lubricate the dish for baking with oil. Put the mixture of rigatoni, sauce and meatballs in the form. Smooth with a spatula. Pour in the milk, add the remaining Béchamel sauce and sprinkle with the remaining cheese. Bake for 15-20 minutes until golden brown on top.

Servings: 4-6