Pasta Bechamel
A comforting family favourite, golden and bubbling from the oven.
Pasta bechamel is the baked casserole that brings the whole family around one tray. Pasta is layered with a spiced minced-meat filling, topped with creamy bechamel, and baked until the surface turns golden. It's a warm, rich dish for lunches and gatherings.
How to Prepare
Boil the pasta until al dente and drain.
Saute the onion, add the minced meat with salt, black pepper, mixed spice and paprika and cook until browned.
Add the blended tomatoes and tomato sauce and cook until thick.
For the bechamel, melt the butter, stir in the flour, then gradually add the milk, stirring until thick.
Add the cooking cream, chicken stock cube and black pepper.
Mix half the bechamel with the pasta and layer in a baking dish: pasta, meat, then the rest of the pasta.
Pour the remaining bechamel on top and sprinkle with mozzarella.
Bake until golden and bubbling. Serve hot.
Made it? Rate this recipe
Mix some bechamel into the pasta so the layers stay creamy and do not dry out.
Ingredient Swaps
Minced meat: minced chicken or a vegetable filling for vegetarians.
Bechamel: can be made with plant milk.
Pasta: penne or any short shape.
Common Questions
How do I get lump-free bechamel?
Add the milk gradually while stirring over low heat.
How do I keep it from drying out?
Use enough bechamel and cover it early in baking.
Can I make it ahead?
Yes, assemble it and bake when serving.
Can I freeze it?
Yes, before or after baking; reheat thoroughly.
How is it served?
With a light green salad.
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