Baked Pasta with Meat Sauce and Béchamel

Indulge in a hearty and flavorful baked pasta dish that combines the richness of a savory meat sauce, the creaminess of béchamel, and the gooey delight of melted mozzarella. This recipe is perfect for family dinners or special occasions, delivering comfort and joy in every bite.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6

Ingredients

  • For the Vegetables:
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 2 sweet peppers, chopped
    • 2 tomatoes, diced
  • For the Meat Sauce:
    • 2 tablespoons vegetable oil
    • 600 g (1.3 lb) minced meat (beef or pork)
    • Salt, to taste
    • Ground black pepper, to taste
    • 1 teaspoon dried sweet paprika
    • 150 g (2/3 cup) tomato sauce
  • For the Pasta:
    • 200 g (7 oz) Pipe Rigate pasta
  • For the Béchamel Sauce:
    • 40 g (3 tablespoons) butter
    • 20 g (2 tablespoons) flour
    • 500 ml (2 cups) milk
    • Salt, to taste
    • Ground black pepper, to taste
    • A pinch of ground nutmeg
  • For Topping:
    • 150 g (1 1/2 cups) hard mozzarella cheese, grated

Directions

  • Prepare the Vegetables:
    • Finely chop the onion, garlic, peppers, and tomatoes.
  • Cook the Meat and Vegetables:
    • Heat vegetable oil in a large skillet over medium heat.
    • Sauté the onion until translucent, about 3-4 minutes.
    • Add garlic and cook for 1 minute until fragrant.
    • Stir in the sweet peppers and cook for 3-4 minutes.
    • Add the minced meat, breaking it apart as it browns. Season with salt, pepper, and paprika.
    • Stir in diced tomatoes and tomato sauce. Simmer for 10-15 minutes until thickened.
  • Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook the pasta according to package instructions until al dente. Drain and set aside.
  • Make the Béchamel Sauce:
    • In a saucepan, melt butter over medium heat.
    • Whisk in the flour to form a roux and cook for 1 minute.
    • Gradually add milk, whisking constantly to prevent lumps.
    • Cook until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
  • Assemble and Bake:
    • Preheat the oven to 180°C (355°F).
    • Grease a baking dish with vegetable oil or butter.
    • Layer the cooked pasta at the bottom of the dish.
    • Spread the meat and vegetable sauce evenly over the pasta.
    • Pour the béchamel sauce over the meat layer.
    • Top with grated mozzarella cheese.
    • Bake for 30 minutes or until the cheese is golden and bubbly.
  • Serve:
    • Allow the dish to cool for 5-10 minutes before slicing and serving.

Serving Suggestions

  • Pair with a crisp green salad for a refreshing contrast.
  • Serve with garlic bread for a complete Italian-inspired meal.
  • Enjoy with a glass of red wine, like Chianti or Merlot.

Cooking Tips

  • For extra flavor, add a pinch of chili flakes to the meat sauce.
  • Use freshly grated nutmeg for a more aromatic béchamel.
  • Substitute Pipe Rigate with penne, fusilli, or any short pasta of your choice.

Nutritional Benefits

  • Pasta: A good source of energy and complex carbohydrates.
  • Vegetables: Packed with vitamins and minerals like vitamin C and potassium.
  • Cheese: Provides calcium and protein for strong bones and muscles.

Dietary Information

  • Can be made gluten-free by using gluten-free pasta and flour.
  • Adapt for vegetarians by replacing minced meat with lentils or plant-based protein.

Nutritional Facts (Per Serving):

  • Calories: ~450 kcal
  • Protein: ~25 g
  • Carbohydrates: ~45 g
  • Fat: ~20 g

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 180°C (355°F) for 10-15 minutes or in the microwave until warmed through.
  • Freeze individual portions for up to 1 month and reheat directly from frozen.

Why You’ll Love This Recipe

  • Combines creamy, savory, and cheesy layers for a comforting dish.
  • Perfect for meal prep or feeding a crowd.
  • Easy to customize with different meats, cheeses, or vegetables.
  • Brings a touch of Italian flair to your dining table.

Conclusion
This baked pasta with meat sauce and béchamel is a family favorite for a reason. It’s rich, creamy, and packed with flavor, making it the ultimate comfort food. Whether you’re hosting a dinner party or craving a hearty meal, this dish is sure to impress and satisfy everyone at the table.

Frequently Asked Questions

  1. Can I make this dish ahead of time?
    Yes, assemble the dish and refrigerate for up to 24 hours before baking.
  2. Can I freeze leftovers?
    Absolutely, store portions in airtight containers for up to 1 month.
  3. What can I use instead of minced meat?
    Try ground turkey, chicken, or a plant-based meat alternative.
  4. How can I make it spicier?
    Add chili flakes or diced chili peppers to the meat sauce.
  5. Can I use store-bought béchamel sauce?
    Yes, it will save time and still taste great.
  6. Can I add more vegetables?
    Of course, zucchini, spinach, or eggplant work well.
  7. What’s the best cheese to use?
    A mix of mozzarella, Parmesan, and Gruyere adds depth and flavor.
  8. How do I prevent the pasta from getting soggy?
    Slightly undercook the pasta before layering to keep it firm.
  9. Can I make this dairy-free?
    Use plant-based milk and cheese substitutes.
  10. What’s the ideal side dish?
    Garlic bread or a fresh salad complements this dish beautifully.