Rigatoni pie with spicy Italian sausage ragu and pesto bechamel

Boil the rigatoni 9 minutes, less than the package time since it finishes in the oven; drain, toss with a little olive oil and let cool.

Pulverize the carrot first, then the celery and onion; set aside.

Cook the sausage in olive oil in a hot pan, breaking it up, until it starts to color, about 5 minutes.

Add the vegetables, the Italian seasoning and the red pepper flakes; cook about two minutes to soften.

Clear a space in the middle, add a shot of oil and the crushed garlic and cook until fragrant, about 45 seconds; mix through.

Add the crushed tomatoes and a big pinch of BFF seasoning; bring to a simmer, turn to low and cook 20 minutes.

Melt four tablespoons of butter, sprinkle in a quarter cup of flour a little at a time and cook about a minute; add two cups of whole milk a little at a time so it does not clump.

Season with BFF if needed and half a teaspoon of garlic powder; simmer a minute or two to thicken.

Stir in a third of a cup of grated Parmesan and a tablespoon and a half of basil pesto; simmer a few more minutes to thicken.

Stand the cooled rigatoni upright all around a springform pan until they meet in the middle, tilting the pan to keep them standing.

Spoon the bechamel into each tube, then spread a layer of ragu on top (about half of it).

Cover with foil, set on a baking sheet and bake at 400 for 15 minutes.

Scatter shredded mozzarella around the sides and over the top and bake 15 more minutes at 400.

Rest about 15 minutes, then release the springform and slice.