Pasta Bake with Meat and Béchamel
This delicious pasta bake features savory ground beef, rich tomato sauce, and creamy béchamel layered with penne pasta and melted mozzarella and Parmesan cheeses.
Equipment
- large pot
- measuring spoons
- measuring cups
- large skillet or Dutch oven
- knife
- cutting board
- spoon
- medium saucepan
- whisk
- large bowl
- 9x13-inch baking dish
- oven
Ingredients
Pasta and Meat Sauce
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1.5 pounds ground beef 80/20 lean
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can (28-ounce) crushed tomatoes
- 0.5 cup beef broth
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Béchamel Sauce
- 6 tablespoons unsalted butter
- 0.5 cup all-purpose flour
- 4 cups whole milk warmed
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon white pepper
Cheese Topping
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a rolling boil. Add 1 pound penne pasta and cook according to package directions until al dente, about 8 to 10 minutes. Drain the pasta well and set it aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds ground beef and cook, breaking it up with a spoon, until it's fully browned and no pink remains, about 8 to 10 minutes. Drain any excess fat from the pan. Stir in the 1 medium finely chopped yellow onion and cook until softened, about 5 minutes. Add 3 cloves minced garlic and 2 tablespoons tomato paste, cooking for 1 minute more until fragrant.
- Pour in 1 (28-ounce) can crushed tomatoes and 1/2 cup beef broth. Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to 30 minutes, stirring occasionally to prevent sticking.
- In a separate medium saucepan, melt 6 tablespoons unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a pale roux. Gradually whisk in 4 cups warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking constantly until the sauce thickens to a consistency that coats the back of a spoon, about 8 to 10 minutes. Remove from heat and stir in 1/4 teaspoon ground nutmeg and 1/4 teaspoon white pepper.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a large bowl, combine the cooked pasta with the meat sauce, stirring until well coated. Spread half of this pasta and meat mixture evenly into the prepared baking dish.
- Spoon half of the béchamel sauce over the first pasta and meat layer. Sprinkle with 1 cup shredded mozzarella cheese. Add the remaining pasta and meat mixture, spreading it out evenly. Pour the remaining béchamel sauce over the top, making sure it covers the pasta completely.
- Sprinkle the remaining 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese over the béchamel. Bake for 25 to 30 minutes, or until the sauce is bubbly around the edges and the top is beautifully golden brown.
- Carefully remove the pasta bake from the oven and let it rest for 10 to 15 minutes before cutting and serving. This resting period is crucial as it allows the sauces to set, ensuring cleaner slices.
Notes
Let the bake rest for 10-15 minutes after baking to allow the sauces to set for cleaner slices.