Béchamel Pasta is a very classic dish in many parts of the Arab world, but it is understood that Egyptians make some of the best behamel dishes in the region.
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In fact, there are endless numbers of Egyptian béchamel dishes, from what I hear. I have family members that make some of the best béchamel dishes that I’ve ever tasted but for a classic original baked bechamel pasta dish, I turned to my trusty Egyptian food connosieur, Yaseen. You might remember him from this braised chicken and olives post, and this chicken and shrimp paella post, or maybe this dill lemon salmon post.
Bechamel Pasta is almost always made in large pyrex pans. Which is great because it reheats well and ends up making for great lunch the next day or dinner.
The meat sauce is so perfectly seasoned, the béchamel sauce is so melty and cheesy and the entire dish together is so perfect. It’s a family favorite for sure because honestly, who can resist pasta and cheese.
A very cheesy and beefy penne pasta dish thats baked in the oven with a creamy béchamel sauce.
- 1 Onion
- 2 Cloves Garlic
- 2 lbs Ground Beef
- 8 oz Tomato paste
- 1/2 Teaspoon Cinnamon
- 3 tablespoons chopped parsley
- 1 stick Butter approx 120 gms
- 8 heaping Tablespoons Flour approx 120 gms
- 6 cups milk
- 2-3 pinches of fresh ground nutmeg
- 1/2 teaspoon allspice
- salt and pepper
- 1 cube chicken bullion optional
- 1 lb Penne Pasta
- DIRECTIONS
- - saute onion in oil until yellow, season with salt and pepper
- - add ground beef and brown, season with salt and pepper and cinnamon
- - drain excess water
- - make a well in the middle and add tomatoe paste, saute for 2-3 minutes
- - mix tomatoe paste with beef and turn off heat
- - add chopped parsley
- - cook pasta per package directions. Reduce cooking time by 1 to 2 minutes as pasta will continue cooking in oven
- - melt butter in large saucepan on medium
- - add flour and whisk until smooth, cook for 2-3 minutes constantly whisking
- - add milk and whisk until flour is fully incorporated. Add fresh grated nutmeg, allspice and bullion cube. Season with salt and peoper
- - Continue stirring until milk comes to a slow boil
- - sauce will thicken after milk comed to a boil
- - stir for 2-3 more minutes then turn off heat
- - taste and add salt until desired taste
- - Drain the pasta and mix in 1/3 of the Bachamel sauce
- - Butter bottom of a 9x12 baking porcelain/Pyrex baking pan
- - layer in 1/2 of the pasta mixture
- - add all of the beef as the second layer
- - add remaining pasta as the third layer
- - pour beshcemel sauce in top until fully covered
- Bake in 375 degree oven in top half for 35-45 minutes. Beschemel will bubble slowly
- Increase temp to 425 to brown (monitor continuously to avoid burning)
- Remove from oven and allow to rest for 20 mins before serving
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