Baked pasta with béchamel is one of the most beloved dishes on the Arab table. It combines layers of tender pasta with well-seasoned minced meat, topped with a creamy béchamel sauce that gives the dish its rich texture and distinctive flavor. This recipe is an excellent choice for family gatherings and special occasions, as it is easy to prepare and has a delicious taste that pleases everyone—especially lovers of warm, hearty meals.
Ingredients
For the Pasta
Penne pasta: 400 g
Water: as needed (for boiling)
Salt: 1 tablespoon (for boiling)
Oil: 1 teaspoon (for boiling)
For the Meat Filling
Minced meat: 500 g
Vegetable oil: 1 tablespoon
Onion: 1 (finely chopped)
Garlic: 2 cloves (minced)
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Mixed spices: ½ teaspoon
Tomato sauce: 2 tablespoons
For the Béchamel Sauce
Milk: 4 cups
Butter: 4 tablespoons
Flour: 4 tablespoons
Salt: ½ teaspoon
Black pepper: ¼ teaspoon
Nutmeg: a pinch (optional)
For Topping
Mozzarella cheese: 1 cup (or Romano cheese, grated)
Preparation Method
Bring water to a boil in a pot with salt and oil. Add the pasta and cook until half done so it does not overcook in the oven. Drain and set aside.
In a pan, heat the oil and sauté the onion until soft.
Add the minced meat and cook until it changes color.
Add the garlic, spices, salt, and tomato sauce. Cook until the meat is fully done and the liquid is absorbed, then remove from heat.
In another pot, melt the butter over medium heat. Add the flour and stir for one minute until lightly golden.
Gradually add the milk while whisking continuously until the sauce becomes smooth and thick.
Season with salt, black pepper, and nutmeg. Once creamy, remove from heat.
Grease a baking dish lightly with oil and spread a thin layer of béchamel on the bottom.
Mix half of the pasta with a little béchamel and spread it in the dish.
Add an even layer of the meat mixture, then top with the remaining pasta.
Pour the rest of the béchamel sauce over the top and spread evenly. Sprinkle with grated cheese.
Bake in a preheated oven at 180°C (350°F) for 30–40 minutes until set and golden on top. Let it rest for 10 minutes before slicing, then serve hot.
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