Baked tortiglioni with frankfurters

Want lasagne but no fresh pasta sheets? Use pasta from the cupboard: tortiglioni, penne, macaroni, fusilli and other large shapes. Prepare ahead. 100 g per person is generous, but I serve it as a complete meal and everyone asks for seconds! 😋
INGREDIENTS FOR 4
400 g tortiglioni or large pasta
SAUCE
3 large frankfurters
1 large white onion
1 large Tropea red onion
1 jar tomato sauce
Salt
Ground chilli or chilli in oil
Extra virgin olive oil
BÉCHAMEL
50 g Italian 00 flour
50 g butter
600 ml whole milk
Salt
Pepper
Nutmeg
TO FINISH
Butter
Grated Parmigiano
I slice frankfurters into rounds. I clean and thinly slice onions.I heat 4/5 tablespoons oil in a pan and add onions.I sauté and add chilli, choosing type and amount to taste.
I soften for 5 minutes, then add frankfurters. Tomato sauce.I cook gently for about 15/20 minutes and adjust salt.I make classic béchamel: melt butter, add all flour to make roux, add milk, whisk without lumps, add salt, pepper and nutmeg and simmer about ten minutes, stirring, until smooth and soft. I add béchamel to the sauce.Meanwhile, I cook pasta in salted water until very firm, drain and dry on a tea towel.I return pasta to the pan and add frankfurter sauce and béchamel alternately.I mix so sauce coats and fills pasta, then transfer to a parchment-lined dish. I scatter generously with Parmigiano and butter knobs and bake at 180°C for about 20 minutes until golden with a crisp crust.