BECHAMEL PASTA BAKE

https://www.youtube.com/shorts/NHZ7V_HJOo0?feature=share

Prep Time 20 mins

Cook Time 60 mins

Rest Time 10 mins

Total Time 1 hr 30 mins

Cuisine: Greek

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 8

Calories: 1292.77

Description

This creamy Béchamel Pasta Bake, filled with savory ground meat sauce and topped with gooey mozzarella, is the ultimate crowd-pleaser.This Béchamel Pasta Bake features perfectly cooked pasta enveloped in a rich ground meat sauce, enhanced by aromatic herbs and spices. The creamy béchamel sauce, infused with nutmeg and cheddar, creates a luscious layer that complements the hearty filling beautifully. Finished with a golden crust of melted mozzarella, this bake is a scrumptious blend of flavors and textures that will delight your taste buds. Perfect for family gatherings or cozy nights in, this dish is sure to become a favorite at your dinner table! Serve it hot and watch it disappear in no time!
[1:06 pm, 21/10/2024] Zubda Malik:

For the Ground Meat Sauce:

1 kg ground meat (lamb, beef, or chicken)
4 tablespoons olive oil
2 medium onions, finely chopped
3 cloves garlic, finely chopped
2 tablespoons tomato paste
120 ml beef or chicken stock (or 3 stock cubes)
500 g canned chopped tomatoes
1 teaspoon sugar
2 bay leaves
1 cinnamon stick
3/4 teaspoon salt (to taste)
1 teaspoon black pepper
1/3 cup parsley, chopped
A few fresh sprigs of thyme

For the Béchamel Sauce:

100 g butter
100 g plain flour
1 litre milk
Salt (to taste)
Black pepper (to taste)
1/2 teaspoon nutmeg
100 g cheddar cheese, grated

For the Pasta:

500 g paccheri pasta (or any pasta of your choice)

For Assembling:

100 g mozzarella cheese, grated

Instructions

For the Ground Meat Sauce:

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1. In a large pan, add olive oil and heat over medium heat.
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2. Add finely chopped onions to the pan. Sauté for about 5-7 minutes until they become soft and fragrant.
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3. Stir in of tomato paste and continue cooking for another 2-3 minutes until the paste darkens in color.
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4. Add finely chopped garlic cloves to the pan. Cook for an additional 30 seconds, stirring constantly to prevent burning.
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5. Increase the heat slightly and add ground meat (lamb, beef, or chicken). Use a wooden spoon to break the meat into smaller pieces. Cook until the meat is browned and cooked through, about 5-8 minutes.
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6. Add bay leaves, cinnamon stick, salt, black pepper, and sugar. Stir everything together and allow it to cook for another 2 minutes to let the flavors meld.
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7. Pour in beef or chicken stock (or add 3 stock cubes if using). Mix well to combine all ingredients.
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8. Add canned chopped tomatoes to the mixture. Stir everything together.
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9. Bring the mixture to a simmer. Allow it to cook for about 20-25 minutes, stirring occasionally, until the sauce thickens and most of the liquid evaporates. Taste and adjust seasoning if necessary.
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10. Remove from heat and stir in chopped parsley and a few sprigs of fresh thyme. Allow the sauce to sit while you prepare the pasta and béchamel sauce.

For the Pasta:

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11. In a large pot, bring salted water to a boil. Add paccheri pasta (or any pasta of your choice) and cook according to package instructions, usually about 3-4 minutes. Drain and set aside.

For the Béchamel Sauce:

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12. In a medium pot, melt butter over medium heat. Once melted, add plain flour and stir continuously for about 2-3 minutes to create a roux. The mixture should become slightly golden, but do not let it brown.
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13. Gradually add milk, one cup at a time, while whisking constantly to prevent lumps. Continue to add milk and stir until all is incorporated.
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14. Keep stirring the mixture on medium heat until it starts to thicken, about 5-7 minutes. This will create a smooth béchamel sauce.
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15. Season with salt, black pepper, and nutmeg. Once thickened, stir in grated cheddar cheese until melted and smooth. Remove from heat and cover to keep warm.

Assembling the Dish:

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16. Preheat your oven to 180°C (350°F). In a springform baking tin, lay a layer of the cooked pasta at the bottom.
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17. Spoon the ground meat sauce on top of the pasta, spreading it out evenly. Ensure the pasta is well-filled with the sauce.
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18. Gently pour the béchamel sauce over the meat sauce, spreading it out evenly. If the béchamel has thickened too much while sitting, warm it slightly on the stovetop to loosen it before pouring.
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19. Sprinkle grated mozzarella cheese on top of the béchamel sauce.
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20. Place the baking tin in the preheated oven and bake for about 30 minutes or until the top is golden brown and bubbly.
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21. Once baked, remove from the oven and let it cool for a few minutes before slicing and serving. Enjoy your delicious layered pasta dish!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1292.77kcal

% Daily Value *
Total Fat 77.68g120%
Saturated Fat 35.1g176%
Trans Fat 77.68g
Cholesterol 205.23mg69%
Sodium 1009.13mg43%
Potassium 1279.29mg37%
Total Carbohydrate 92.99g31%
Dietary Fiber 6.22g25%
Sugars 16.75g
Protein 54.36g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can use any ground meat (lamb, beef, or chicken) based on your preference. Each type of meat will impart a slightly different flavor.
Since the pasta will continue cooking in the oven, it’s best to undercook it slightly (about 3-4 minutes) before combining it with the sauces. This ensures it won’t become mushy.
When making the béchamel sauce, whisk continuously to prevent lumps and ensure a smooth consistency. If it becomes too thick while sitting, you can gently reheat it with a splash of milk to loosen it up.
Taste your meat sauce and béchamel before assembling the dish. Adjust the seasoning (salt, pepper, or even herbs) to suit your palate. Everyone's taste is different!
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the assembled dish before baking, which is great for meal prep. Just make sure to cover it well with plastic wrap and aluminum foil.
When reheating, cover the dish with aluminum foil to prevent the top from burning. You can reheat in the oven at 180°C (350°F) until heated through.
Feel free to mix different cheeses in the béchamel or topping. Gruyère, mozzarella, or even a sprinkle of Parmesan cheese can add a unique flavor.
Fresh herbs like basil, oregano, or rosemary can be added to the meat sauce for additional depth of flavor. Dried herbs can also work well.
Consider serving with a simple side salad or garlic bread to complement the richness of the pasta bake.
Keep an eye on the dish while it bakes. Ovens can vary in temperature, so check for doneness and a golden top at the 25-minute mark to avoid over-baking.

Read it online: https://kitchendiariesbyzubda.com/recipe/bechamel-pasta-bake/