Recipe: Barilla Baked Rigatoni with Bechamel Sauce and Bolognese Sauce

I could not find an all-day recipe for Rigatoni al Forno. I am wondering if the time included making your own rigatoni? The recipe I am including takes three hours and is the longest prep/cooking time one I could find.

Halyna

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BAKED RIGATONI (RIGATONI AL FORNO)
Source: Barilla
Servings: 7-9

3 3/4 cups Bechamel Sauce (recipe follows)
3 1/2 cups Bolognese Sauce (recipe follows)
1 box (16 ounces)BARILLA Rigatoni
2/3 cup Parmigiano Reggiano cheese, grated
3/4 cup green peas

PREPARE bechamel and Bolognese sauces according to recipes below.

PREPARE Rigatoni according to package directions. Preheat overn to 375 degrees.

COMBINE Rigatoni, bechamel sauce, Bolognese sauce, Parmigiano cheese and peas.

PLACE in a 13x9 inch pan and bake for 30 minutes.

BECHAMEL SAUCE:
3 1/3 cups milk
4 tablespoons butter
3 tablespoons flour
salt to taste

HEAT milk in medium saucepan to just below boiling and keep warm.

MELT butter in a small saucepan and whisk or stir in a small amount of flour at a time. Cook and stir constantly for 4 minutes.

BRING milk to a boil and add butter mixture, stirring constantly. Add salt to taste.

BOLOGNESE SAUCE:
1 stalk celery, chopped
1 large carrot, chopped
1/2 cup onion, chopped
4 ounces Italian pancetta, chopped
4 tablespoons butter
2 pounds ground beef
1 pound ground pork
1/2 cup dry white wine
salt, to taste
freshly ground black pepper, to taste
1/2 cup tomato paste
2 3/4 cups water

GRIND vegetables and pancetta in a food processor until fine.

MELT butter in a large pot and add vegetables and pancetta; cook over medium-high heat for 20 minutes.
ADD ground pork and beef and saute for 30 minutes or until cooked thoroughly.

ADD white wine to deglaze when the bottom of the pot begins to stick. Cook until wine is evaporated.

ADD water and tomato paste. Simmer until water is completely evaporated (approximately 2 hours).