This delicious Italian-inspired baked pasta dish was shown to me by a dear friend from Italy, and it instantly became one of my favorite dinners ever. It’s rich, comforting, and full of incredible flavors — a perfect recipe to impress your family or guests!
Ingredients:
- 40 g butter
- A bunch of spring onions, chopped
- 2 tablespoons flour
- 500 ml milk
- 300 g penne rigate pasta
- 150 g hard Parmesan cheese, grated
- 1 onion, chopped
- 2 cloves of garlic, minced
- 600 g minced beef
- 300 g chopped canned tomatoes in their own juice
- 150 g hard mozzarella cheese, grated
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
- Olive oil
Instructions:
1. Prepare the Pasta:
Bring a large pot of salted water to a boil. Add the penne rigate pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Make the White Sauce (Béchamel):
In a medium saucepan, melt the butter over medium heat. Add the chopped spring onions and cook for 2-3 minutes until softened. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the milk, making sure there are no lumps. Keep stirring until the sauce thickens and becomes smooth. Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat and mix in half of the grated Parmesan cheese. Set aside.
3. Cook the Minced Beef Sauce:
In a large frying pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute. Add the minced beef, breaking it up with a spoon, and cook until browned and cooked through. Pour in the canned chopped tomatoes with their juice, season with salt and pepper, and let the sauce simmer gently for 10-15 minutes, stirring occasionally.
4. Assemble the Dish:
Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the cooked pasta with the beef and tomato sauce. Mix well to coat all the pasta. Pour half of the pasta mixture into a baking dish. Spread half of the béchamel sauce over the top, then sprinkle with a mix of Parmesan and mozzarella cheese. Add the remaining pasta mixture on top, followed by the rest of the béchamel sauce. Finish with the remaining grated Parmesan and mozzarella cheese.
5. Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbling.
6. Serve:
Remove from the oven and let it rest for a few minutes. Serve hot with a simple green salad and crusty bread on the side.