Baked pasta with béchamel — a very popular Italian-style recipe especially loved by children.

Ingredients:

Small elbow pasta

Meat layer:

Chopped onion

Ground beef

Beef seasoning

Mixed spices

Black pepper

Salt

1 teaspoon tomato paste

Béchamel sauce:

2 tablespoons butter

3 tablespoons flour

1½ cups milk

1 egg

Salt

Top layer:

Mozzarella cheese

or

Crushed biscuit/kaak crumbs

Butter

Method:

Boil the pasta in water with a little corn oil and salt. When cooked, drain and set aside.
Prepare the meat filling. Sauté the chopped onion in a little corn oil until soft, then add the ground beef and seasonings, stirring. When the meat is cooked, add the tomato paste with a little water, cook and stir for five minutes, then remove from heat.
Make the béchamel sauce: melt the butter in a small saucepan, add the flour and stir continuously until the mixture changes color slightly.
Gradually add the milk with a little salt, stirring quickly to avoid lumps. Continue stirring until the sauce thickens.
Remove from heat and let the béchamel cool. When cooled, add the egg and whisk well.
In a baking dish, spread half of the cooked pasta on the bottom, then all the meat filling, then the remaining pasta.
Pour the béchamel sauce over the top and sprinkle with mozzarella or the crushed crumbs.
Distribute small pieces of butter on top as well.
Place the dish in the oven — do not put it directly on the oven floor; place it on the first rack.
Bake on high heat for 20–30 minutes depending on your oven, checking the color of the pasta on the bottom of the dish.
Turn off the bottom heat and turn on the top grill to brown the top of the béchamel pasta.
Serve the baked pasta with béchamel immediately, or let it rest slightly so it cuts more cleanly.

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Baked Pasta with Béchamel

Prep checklist

Cooking notes