1. Cook ____ until al dente, drain, and toss with beaten ____ to coat. 2. Brown ____ with ____, ____, and ____, seasoning with ____, ____, ____, and ____, then simmer until the sauce thickens. 3. Prepare a béchamel by making a roux with ____ and ____, whisking in warm ____ until thickened, then tempering in ____ and stirring in grated ____. 4. Layer the pasta mixed with meat sauce in a baking dish, pour the béchamel over the top, sprinkle with additional ____, and bake until golden brown and set.

Cuisine: ____