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RECIPES

Baked Pasta with Meat Sauce and Béchamel

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Baked Pasta with Meat Sauce and Béchamel

 

 

 

Ingredients:

For the Pasta:
  • 300g (10 oz) penne or ziti pasta
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
For the Meat Sauce:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 500g (1 lb) ground beef or lamb
  • 1 can (400g) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon (optional, for a Mediterranean flavor)
  • Salt and pepper to taste
For the Béchamel Sauce:
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk, warmed
  • 1/2 teaspoon nutmeg (optional)
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
For Assembly:
  • 1 1/2 cups shredded mozzarella or cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, according to package instructions.
    • Drain, toss with olive oil, and set aside.
  2. Prepare the Meat Sauce:
    • Heat olive oil in a large skillet over medium heat.
    • Sauté the onion until soft, then add the garlic and cook for another minute.
    • Add the ground beef and cook until browned.
    • Stir in the diced tomatoes, tomato paste, oregano, cinnamon (if using), salt, and pepper.
    • Simmer for 10–15 minutes until the sauce thickens slightly.
  3. Make the Béchamel Sauce:
    • Melt butter in a saucepan over medium heat.
    • Whisk in the flour and cook for 1–2 minutes to create a roux.
    • Gradually whisk in the warm milk, ensuring no lumps.
    • Cook until the sauce thickens, then stir in nutmeg (if using), Parmesan cheese, salt, and pepper.
  4. Assemble the Dish:
    • Preheat your oven to 375°F (190°C).
    • Grease a large baking dish.
    • Spread half the cooked pasta in the dish, then layer with half the meat sauce.
    • Pour half the béchamel sauce over the meat sauce.
    • Repeat with another layer of pasta, meat sauce, and the remaining béchamel sauce.
    • Sprinkle shredded mozzarella and Parmesan cheese on top.
  5. Bake:
    • Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
  6. Serve:
    • Let the dish rest for 10 minutes before cutting into squares to serve.

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