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1
Prepare the pasta squares, but cut them into 4-inch squares instead of the 6-inch squares described in the recipe.
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2
Make the Bolognese and bechamel sauces.
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3
Preheat the oven to 375 F. Choose a baking dish large enough to hold four pasta squares comfortably.
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4
Spread about 1 tablespoon of the Bolognese and 1 tablespoon of the bechamel sauce into a puddle roughly the size of a pasta square over one-fourth of the pan.
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5
Repeat in the other three-fourths of the pan.
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6
(The sauce helps prevent the fazzoletti from sticking to the pan as you build up the fazzoletti.)
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7
Center a pasta square over one of the puddles and spread an even layer of 2 tablespoons of the Bolognese and 1 tablespoon of the bechamel over it.
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8
Sprinkle 2 teaspoons of the grated cheese over the sauce, and top with another pasta square.
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9
Build three more layers like the first and top with a pasta square.
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10
Build three more stacks like the first, centering each over a puddle of sauce.
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11
With the back of a spoon, make a shallow indentation in the center of each stack.
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12
Spread 1 tablespoon of the Bolognese and 1 tablespoon of the bechamel over the indentation.
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13
Sprinkle the remaining grated cheese over the tops of the stacks, and bake until the edges are crispy and the tops are lightly browned, about 20 minutes.
