Baked Pasta with Béchamel and Minced Meat: A Recipe for an Impressive Main Course

This article presents a detailed recipe for a baked pasta dish, elevating a common meal into an impressive main course for any occasion. The "baked pasta with béchamel sauce and minced meat" is described as a "feast" with layers of Kashar cheese, a silky sauce, and a rich tomato and minced meat mixture.

The recipe provides a comprehensive list of ingredients, including specific types of pasta, beef mince, onions, tomato paste, spices, butter, flour, milk, and grated Kashar cheese. It guides the reader through each step of the preparation.

Instructions begin with boiling the pasta until "al dente," emphasizing not to overcook it as it will bake further. The minced meat filling is prepared by sautéing onions, browning the meat, and adding tomato paste and seasonings. The béchamel sauce is made by cooking butter and flour, then gradually whisking in cold milk until thickened, followed by seasoning.

The assembly involves layering half the pasta mixed with half the béchamel sauce in a greased baking dish, followed by the entire minced meat filling. The remaining pasta is placed on top, and the rest of the béchamel sauce is spread smoothly over it. The dish is finished with a generous topping of grated Kashar cheese and baked at 190°C for 25-30 minutes until the cheese is melted and golden brown. A resting period of 10-15 minutes before serving is recommended for easier slicing.