Tortiglioni are thicker and bigger than rigatoni and work well with rich sauces and are resilient enough for baked dishes.
I'll be using them in lasagne-like baked dish - using a sauce made from left-over osso buco and interspersed with deliciously rich, Béchamel sauce.
grated parmesan, for topping
For the osso buco sauce:
I always make extra osso buco so I have leftovers for making pasta the next day.
Pick the meat from the bones and add that back to the pot - don't forget to include the bone marrow. Add fresh peas and place over a low heat to warm through.
Assemble the dish:
Toss the cooked tortiglioni through the heated sauce. Arrange a layer of this mixture on the base of baking dish, drizzle with Béchamel. Repeat with layers of pasta and Béchamel. Sprinkle the top layer with grated parmesan.
Bake in a preheated 170°C oven until heated through and the top is golden.