Bechamel Pasta Bake (Macarona Bechamel)
This delicious Bechamel Pasta Bake is a hearty dish featuring layers of penne pasta, savory meat sauce, and creamy béchamel, all baked to perfection.
Equipment
- Deep pan
- Casserole dish
- Whisk
Ingredients
- 600 grams Penne pasta (21 ounces)
- Water
- Salt
- 700 grams lean ground beef (1.5 pounds)
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion chopped
- 2 cups tomato sauce
- 1 ½ teaspoons allspice
- 1 teaspoon cinnamon
- ½ teaspoon black pepper
- 1 cup flour
- 1 cup butter
- 1 liter milk (4 cups)
- 1 chicken stock cube dissolved in 1 cup hot water or 1 cup chicken stock
- ¼ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Start by boiling water in a large pot and adding some salt. Once you toss in the penne, taste it right before it is fully cooked to ensure it has a nice bite and does not turn mushy later. Watch it carefully to avoid overcooking.
- Heat the vegetable oil in a pan and add the chopped onion until it is soft and translucent. Add the lean ground beef and brown it while stirring occasionally, making sure to break up any lumps. Season with salt to provide depth to the dish.
- Pour in the tomato sauce and stir in the salt, allspice, cinnamon, and black pepper. Let the mixture simmer for a few minutes, allowing the flavors to blend beautifully without letting it splatter.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour until smooth and let it bubble for a minute. Slowly add the milk while whisking continuously, creating a creamy consistency without lumps.
- Once the sauce thickens, stir in the chicken stock and season with salt, black pepper, and nutmeg (if using). Taste and adjust seasoning as needed.
- Layer the cooked pasta into a baking dish and pour in the meat sauce, mixing gently to coat the pasta. Pour the béchamel sauce over everything, ensuring it is evenly distributed without stirring too much to keep the layers intact.
- Preheat the oven and bake the dish for about thirty minutes. Keep an eye on it as it bubbles; if the top is not browning, broil for 5-10 minutes at the end to achieve a golden crust.
- After removing the pasta bake from the oven, let it rest for a bit before serving to allow everything to settle and make for cleaner slices. This also lets those amazing aromas soak in.
Notes
You can assemble the dish ahead of time and refrigerate or freeze it. Thaw overnight in the fridge before baking if frozen. Use cold milk for the béchamel to avoid lumps. Whisk continuously while adding the milk slowly to keep the béchamel smooth. Reheat in the oven at 350 degrees F until warmed through. Serve this dish with a side salad for freshness and pair it with garlic bread for added flavor. It is best enjoyed with a sprinkle of Parmesan cheese on top.