Pasta with Chicken and Béchamel Filling

Ingredients

• Small-shaped pasta
• oregano
• grated cheese, to taste
• Filling:
• seasoned chicken (season to taste)
• chopped onion
• chopped sweet pepper
• mushrooms
• corn
• salt
• spices
• Béchamel:
• 1 liter milk
• 4 tablespoons flour
• 2 tablespoons butter
• a pinch of salt
• For more tasty pasta recipes see: Penne with chicken and cream

Method

1. Prepare the béchamel: mix the milk with the flour while cold, then heat it with the butter and salt, stirring constantly.
2. When the mixture thickens, remove it from the heat and set aside.
3. Prepare the filling: fry the chicken until it is cooked through, then add the vegetables and cook until tender. Finally add salt and spices, then set the filling aside.
4. Cook the pasta until it is three-quarters done (slightly under al dente).
5. In a baking dish (Pyrex), spread a light layer of béchamel, add a layer of pasta, a little béchamel, then a layer of the filling, another layer of pasta, and pour the remaining béchamel over. Sprinkle with oregano.
6. Bake the dish in the oven at medium heat until the pasta is fully cooked.
7. When the ingredients are set and ready, distribute a layer of grated cheese on top to melt and brown.
8. Note: It's best to add the cheese at the final stage because some types melt very quickly and may burn if added at the beginning. This also applies to pasta and pizza.