Cook the Pasta:
Bring a saucepan of water to a boil. Add a pinch of salt and 8 ounces (250g) of pasta.
Cook according to the package instructions, stirring occasionally. Once done, drain the pasta and set it aside.
Prepare the Meat Sauce:
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
Grate 2 cloves of garlic and add to the pan, cooking for another minute while stirring to avoid burning.
Add 16 ounces (450g) of ground beef, breaking it up with a spatula as it cooks. Stir until the meat is browned and no large chunks remain.
Stir in 2 tablespoons of tomato paste, mixing it well with the beef and onions.
Season with a pinch of salt, black pepper, and 1 teaspoon of oregano. Let the sauce simmer for about 10 minutes for the flavors to combine.
Make the Béchamel Sauce:
In a clean saucepan, melt 2 ounces (60g) of butter over medium heat.
Add 2 tablespoons of flour and stir constantly for about 1 minute to cook the raw taste out of the flour.
Slowly pour in 14 fluid ounces (400ml) of milk while whisking to avoid lumps.
Continue whisking until the sauce thickens, about 3-4 minutes.
Season the béchamel with ½ teaspoon of black pepper and ½ teaspoon of nutmeg.
Once the sauce is smooth and thickened, remove from heat and stir in 7 ounces (200g) of the grated cheddar cheese, reserving the rest for topping.
Assemble the Casserole:
Preheat your oven to 360°F (180°C).
In a large bowl, combine the cooked pasta with the cheesy béchamel sauce, mixing well to coat all the pasta evenly.
Take a baking dish and layer the bottom with half of the cheesy pasta mixture, pressing down gently with a spatula to form an even layer.
Add a layer of the meat sauce on top of the pasta.
Repeat the layers, adding another layer of the cheesy pasta followed by the remaining meat sauce.
Sprinkle the reserved 3 ounces (100g) of cheddar cheese evenly over the top of the casserole.
Bake the Casserole:
Place the baking dish in the preheated oven and bake for about 30 minutes, or until the top is golden and bubbly.
Once done, remove from the oven and let the casserole rest for a few minutes before serving.
Serving Suggestions:
Serve with a fresh side salad and a slice of garlic bread for a complete meal.
A light sprinkle of fresh herbs like parsley or basil will enhance the flavors when serving.
Cooking Tips:
Prevent Lumpy Béchamel: Constant whisking while adding milk ensures a smooth and lump-free béchamel sauce.
Meat Substitute: You can substitute ground beef with ground turkey or plant-based meat for a lighter version.
Extra Cheesy: Feel free to mix in other cheeses like mozzarella or parmesan for an extra cheesy flavor.
Nutritional Benefits:
Protein-Rich: Ground beef and cheese provide a great source of protein.
Calcium Boost: The cheddar and béchamel sauce deliver calcium essential for bone health.
Comfort Food: This hearty dish is satisfying, providing energy with its balanced combination of carbs, fats, and proteins.
Dietary Information:
Vegetarian Alternative: Replace the ground beef with a plant-based protein substitute or sautéed mushrooms for a vegetarian version.
Nut-Free: This recipe is naturally nut-free.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the casserole for up to 2 months. To reheat, thaw in the refrigerator and bake until warm throughout.
Why You’ll Love This Recipe:
Hearty & Comforting: This casserole combines tender pasta, a rich meat sauce, and a creamy cheese layer, creating a perfectly satisfying dish.
Family-Friendly: It’s an easy dish to prepare and perfect for feeding a crowd or enjoying leftovers.
Customizable: You can easily add veggies like spinach or zucchini to make the dish even more nutritious.
Conclusion:
This pasta casserole with rich meat sauce and cheesy béchamel is bound to be a hit at any dinner table. The layers of creamy pasta and savory meat come together for a dish that’s full of flavor and comfort. Give it a try, and it will surely become a staple in your recipe collection!
Frequently Asked Questions:
Can I use a different type of pasta?
Yes, you can use any pasta shape, but short pasta like penne, rigatoni, or fusilli works best for this casserole.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead and store it in the fridge for up to 24 hours before baking. Simply cover it tightly and bake when ready.
What can I substitute for cheddar cheese?
You can use any melty cheese like mozzarella, gouda, or a combination of different cheeses for added flavor.
Can I make it gluten-free?
Yes, substitute regular pasta with gluten-free pasta and use a gluten-free flour for the béchamel sauce.
How can I make the sauce less thick?
If the béchamel becomes too thick, simply add a splash of milk and whisk to thin it out to your preferred consistency.
Is there a vegetarian option?
Yes, you can swap the ground beef for plant-based meat alternatives or vegetables like mushrooms and zucchini.
Can I add vegetables to the dish?
Absolutely! Vegetables like spinach, bell peppers, or zucchini would be great additions to the casserole.
How do I avoid lumps in the béchamel sauce?
Add the milk slowly while constantly whisking the butter-flour mixture to prevent lumps from forming.
Can I make this without the béchamel sauce?
You can skip the béchamel sauce and simply mix the pasta with grated cheese or use a tomato-based sauce for a lighter version.
How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.