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Instructions:
Step 1: Prepare the Meat Sauce
- In a large skillet, heat a little olive oil over medium heat.
- Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the onion and garlic and cook until softened, about 3-4 minutes.
- Stir in the crushed tomatoes, tomato paste, and red wine (if using).
- Season with Italian seasoning, salt, and pepper. Bring to a simmer, then lower the heat and let the sauce cook for about 20 minutes, stirring occasionally.
Step 2: Make the Béchamel Sauce
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk to form a smooth paste. Cook for about 2 minutes to get rid of the raw flour taste.
- Gradually add the milk, whisking constantly until the mixture is smooth and thickened, about 5-7 minutes.
- Remove from heat and stir in the mozzarella cheese, Parmesan cheese, nutmeg, and season with salt and pepper. Stir until the cheese has melted and the sauce is creamy.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package directions. Drain and toss with a bit of olive oil to prevent sticking.
Step 4: Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- In a large casserole dish, spread a layer of meat sauce on the bottom.
- Add a layer of pasta on top of the meat sauce.
- Pour over a generous layer of the béchamel sauce.
- Repeat the layers, finishing with a layer of béchamel sauce on top.
- Optional: Sprinkle extra mozzarella cheese and Parmesan cheese over the top for a golden, cheesy finish.
Step 5: Bake and Serve
- Cover the casserole dish with aluminum foil and bake in the preheated oven for about 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the top to become golden and bubbly.
- Let the casserole cool for a few minutes before serving.
Serving Suggestions
- Garlic bread: Serve this casserole with a side of garlic bread or a warm baguette to soak up the extra sauce.
- Fresh salad: Pair with a green salad with a light vinaigrette to balance out the richness of the casserole.
- Red wine: If you love wine, a glass of red wine such as Merlot or Chianti pairs wonderfully with the flavors of the meat sauce and béchamel.
Tips for the Best Pasta Casserole
✔ Use quality cheese: Freshly shredded cheese melts better and has more flavor.
✔ Customize your meat: Feel free to swap the ground beef for ground turkey, Italian sausage, or a meatless option like lentils for a vegetarian version.
✔ Make ahead: You can assemble the casserole a day in advance, refrigerate it, and bake it the next day for easy meal prep.
✔ Leftovers: This casserole makes amazing leftovers! Just store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Final Thoughts
This Classic Pasta Casserole with Meat Sauce and Cheesy Béchamel is the ultimate comfort food. With its layers of tender pasta, savory meat sauce, and rich, cheesy béchamel, it’s a dish that will satisfy your cravings and leave everyone coming back for more. Whether you’re feeding a family or hosting a dinner party, this casserole is sure to impress and become a regular in your dinner rotation.
Give this recipe a try and enjoy a plateful of cozy, cheesy deliciousness! 🍝🧀
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