Tuesday Night: Baked pasta

I pretty much followed a Marella Hazan recipe for baked rigatoni here. I used 1 cup of bechamel (made with cream instead of milk because we were out of milk), 2 cups of leftover ragu, a pound of penne rigate, and about 1/2 cup parmesan. I deviated from the recipe a bit by topping the dish with breadcrumbs and olive oil - we like our crusty tops. :-)

It wouldn't have been bad to have more sauce in the dish, but it was just fine like this.