Baked Pasta with Meat Sauce and Béchamel
Baked pasta dishes have long been a symbol of comfort, warmth, and family gatherings. Whether it’s a classic Italian lasagna, a cheesy baked ziti, or the traditional Greek pastitsio, these recipes carry a universal appeal that transcends cultures. The combination of tender pasta, rich meat sauce, creamy béchamel, and gooey cheese creates a dish that’s both indulgent and satisfying. Perfect for celebrations, family dinners, or simply a cozy night in, baked pasta is a meal that brings people together.
What makes this dish truly special is its versatility. You can customize the layers to suit your taste—experimenting with different meats, sauces, and cheeses. It’s also an ideal make-ahead dish, allowing flavors to meld beautifully before it’s baked to perfection. The golden, bubbling cheese on top is a reward for anyone who loves hearty, homestyle cooking.
In this recipe, we bring you the ultimate baked pasta casserole with a rich, flavorful meat sauce, a velvety béchamel layer, and a cheesy crust that will have everyone coming back for seconds. Whether you’re an experienced cook or a beginner, this step-by-step guide will help you create a stunning dish that looks as good as it tastes. So grab your apron, roll up your sleeves, and let’s dive into crafting this timeless masterpiece of comfort food!
Step-by-Step Method for Perfect Baked Pasta with Meat Sauce and Béchamel
1. Prepare the Pasta
• Bring a large pot of water to a rolling boil. Add a generous pinch of salt to season the pasta as it cooks.
• Add 500g of penne or ziti pasta to the boiling water and cook until just al dente, following the package instructions (usually 8–10 minutes). Avoid overcooking, as the pasta will continue cooking in the oven.
• Drain the pasta and toss it with 2 tablespoons of olive oil to prevent sticking. Set it aside.
2. Cook the Meat Sauce
• In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
• Add 1 finely chopped onion and sauté until soft and translucent, about 3–4 minutes.
• Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.
• Add 500g of ground beef or lamb to the pan, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 7–8 minutes.
• Once the meat is cooked, drain any excess fat.
• Stir in 1 can (400g) of diced tomatoes and 2 tablespoons of tomato paste. Mix well to combine.
• Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of cinnamon (optional, for a Mediterranean twist). Season with salt and pepper to taste.
• Reduce the heat to low and let the sauce simmer for 15–20 minutes, stirring occasionally, to allow the flavors to develop. Remove from heat and set aside.
3. Make the Béchamel Sauce
• In a medium-sized saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of all-purpose flour to form a smooth paste (called a roux). Cook the roux for 1–2 minutes, whisking constantly, to eliminate the raw flour taste.
• Gradually pour in 4 cups (1 liter) of milk, a little at a time, whisking continuously to prevent lumps from forming.
• Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth and creamy sauce. This may take 5–7 minutes.
• Season the béchamel with 1/2 teaspoon of ground nutmeg, salt, and pepper to taste. Stir in 1 cup of grated Parmesan cheese and mix until fully melted and incorporated. Set the béchamel aside.
4. Assemble the Dish
• Preheat your oven to 180°C (350°F) and lightly grease a large, deep baking dish with butter or olive oil.
• Layer 1: Spread half of the cooked pasta evenly on the bottom of the baking dish.
• Layer 2: Spoon the entire meat sauce over the pasta, spreading it out to form an even layer.
• Layer 3: Add the remaining half of the pasta on top of the meat sauce.
• Layer 4: Pour the prepared béchamel sauce over the pasta, spreading it evenly to ensure full coverage.
• Layer 5: Sprinkle 1 1/2 cups of shredded mozzarella or cheddar cheese on top, covering the béchamel layer completely.
5. Bake the Pasta
• Place the assembled dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and bubbling.
• For an extra crispy cheese topping, turn on the broiler for the last 2–3 minutes of baking. Keep a close eye to prevent burning.
6. Rest and Serve
• Remove the baked pasta from the oven and let it rest for 10–15 minutes before slicing. This allows the layers to set, making it easier to serve.
• Use a sharp knife to cut into portions and a spatula to lift out neat slices.
• Serve warm and enjoy this delicious, comforting dish with a side salad or garlic bread.
Pro Tips:
• For added flavor, mix some grated Parmesan into the pasta before assembling.
• You can prepare the meat sauce and béchamel a day in advance, then assemble and bake the dish when ready to serve.
• For a vegetarian version, replace the meat with sautéed mushrooms, zucchini, or lentils.
Enjoy your masterpiece! This dish is perfect for family dinners, potlucks, or even meal prep, as it reheats beautifully.
Ingredients
For the Pasta Layer:
• 500g penne or ziti pasta
• 2 tablespoons olive oil
• Salt for boiling water
For the Meat Sauce:
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 500g ground beef or lamb
• 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground cinnamon (optional)
• Salt and pepper to taste
For the Béchamel Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups (1 liter) milk
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
For Topping:
• 1 1/2 cups shredded mozzarella or cheddar cheese
Instructions
1. Cook the Pasta:
• Boil the pasta in salted water until al dente. Drain and mix with 2 tablespoons olive oil to prevent sticking.
2. Prepare the Meat Sauce:
• Heat olive oil in a pan. Sauté the onion and garlic until fragrant.
• Add the ground beef and cook until browned.
• Stir in diced tomatoes, tomato paste, oregano, basil, cinnamon, salt, and pepper.
• Simmer for 15 minutes, stirring occasionally.
3. Make the Béchamel Sauce:
• In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes.
• Gradually add the milk, whisking continuously to avoid lumps.
• Cook until the sauce thickens. Add nutmeg, salt, pepper, and Parmesan cheese. Mix well and set aside.
4. Assemble the Dish:
• Preheat your oven to 180°C (350°F).
• In a greased baking dish, spread half the pasta at the bottom.
• Layer the meat sauce over the pasta.
• Add the remaining pasta on top and pour the béchamel sauce evenly over the dish.
• Sprinkle shredded mozzarella or cheddar cheese on top.
5. Bake:
• Bake for 25–30 minutes, or until the top is golden and bubbling.
6. Serve:
• Let the dish rest for 10 minutes before slicing and serving.
Enjoy this hearty and satisfying baked pasta dish! Let me know if you’d like variations or tips.