EGYPTIAN BECHAMEL PASTA
Hey there! Let's dive into the delicious world of Egyptian cuisine with a classic favorite: Egyptian Bechamel Pasta. Imagine creamy pasta layers baked to perfection. It's the ultimate comfort food with an Egyptian twist! Join me as we explore the simplicity and yumminess of this dish together.
Ingredients
- 500 g penne pasta
FOR THE MINCED MEAT
- 2 tbsp unsalted butter
- 1 onion thinly chopped
- 2 garlic cloves minced
- 500 g minced meat
- Salt and pepper
- 1 tbsp tomato paste
- 1/2 cup tomato sauce
FOR THE BECHAMEL SAUCE
- 5 tbsp unsalted butter
- 5 tbsp flour
- 1.5 litres hot milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/2 tsp cinnamon
Instructions
FOR THE MINCED MEAT
- In a saucepan over medium heat, add some butter and sauté some chopped onion and minced garlic until fragrant. Add in the minced meat and break it down till browned. Season with salt, pepper and cinnamon. Add in the tomato paste and tomato sauce and mix. Set aside.
FOR THE BÉCHAMEL SAUCE
- In a saucepan, add in the butter, flour and whisk it well. Add slowly in the hot milk and whisk till creamy and slightly thick. Add in the pepper, salt and cinnamon and whisk. Set aside.
ASSEMBLY
- In a pot, add in the cooked pasta and add some béchamel sauce to it and mix.
- For the assembly, in a baking dish, brush with some butter and some béchamel sauce.
- Add in the first layer of the pasta then the minced meat then another layer of pasta, then the béchamel sauce.
- Bake at 180 degrees till golden at the top.