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Béchamel pasta bake

Pasta with minced meat in tomato, under a layer of béchamel and cheese baked until golden.

Pasta with béchamel sauce
Cooking time
1 hr 20 min
Hands-on time
48 min
Free time
30 min
Difficulty
Easy
Cuisine
Italian
Calories
950
Contains
Gluten, Dairy

A much-loved tray for gatherings. The secret to smooth béchamel is milk poured in gradually while whisking constantly, because adding it all at once makes lumps that can't be fixed. The meat is browned until completely dry so its liquid doesn't soak the layers.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — The pasta is boiled two minutes short before the oven.
  • Hand whisk — The milk goes in gradually with constant whisking.
  • Baking dish — Takes both pasta layers with the meat between them.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Brown the meat with the onions and paste until it is browned and dry.

    12 min
    You’ll know it’s ready when

    There is no liquid in the pan.

  3. Melt the butter, add the flour and stir for two minutes, then gradually pour in the milk while continuously whisking.

    12 min
    You’ll know it’s ready when

    The béchamel sauce is thick and smooth without lumps.

    Tip: Adding the milk all at once gives lumps you can't fix — add it gradually, whisking all the time.

  4. Boil the pasta until two minutes short of done, then toss it with a little béchamel.

    8 min
    You’ll know it’s ready when

    The center is still firm.

  5. Arrange in the tray: pasta, meat, pasta, then cover with béchamel sauce and cheese.

    8 min
    You’ll know it’s ready when

    The béchamel sauce completely covers the surface.

  6. Bake at 190° until the top is golden brown, then let it rest before cutting.

    30 minYou can walk away
    You’ll know it’s ready when

    The top is golden and a piece comes out in shape.

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