Macarona Bechamel (Egyptian Baked Pasta)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 25 mins
-
Servings
8 -12 Servings
-
Course
Main Course
-
Cuisine
Egyptian
Macarona Bechamel (Egyptian Baked Pasta)
Report
A recipe for Macarona Bechamel (مكرونة بشاميل, Egyptian Baked Pasta)! Penne pasta is layered with a spiced beef mixture, topped with a creamy béchamel sauce, and baked until golden and bubbly.
Share:
Ingredients
- 1 1/2 pounds (680 grams) dried penne pasta
- 1 tablespoon (15 milliliters) olive oil
Beef:
- 2 tablespoons (30 milliliters) olive oil
- 1 onion peeled and diced
- 2 cloves garlic peeled and minced
- 2 pounds (900 grams) ground beef
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1 cup (240 milliliters) tomato sauce
- 1/4 cup (10 grams) freshly chopped parsley
Bechamel:
- 4 tablespoons (60 grams) unsalted butter
- 1/2 cup (64 grams) all-purpose flour
- 4 cups (950 milliliters) milk
- 1/2 cup (120 milliliters) chicken broth
- salt to taste
- 1/4 teaspoon ground nutmeg
- 4 ounces (113 grams) low moisture mozzarella shredded
- 1 large egg
Instructions
- Preheat oven to 400˚F (200˚C). Lightly grease a deep 10x14 inch (25x35 1/2 centimeter) baking dish with olive oil.
- Bring a large pot of salted water to a boil.
- Add the penne and cook, stirring often, until barely tender, al dente. Drain (do not rinse) and toss with 1 tablespoon (15 milliliters) olive oil.
To make the beef:
- In a large pan, drizzle the 2 tablespoons (30 milliliters) olive oil over medium heat.
- Add the onion and cook, stirring occasionally, until softened.
- Mix in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Crumble in the ground beef. Continue to cook, breaking up the beef, until browned. Season with the salt, cumin, cinnamon, and black pepper.
- Stir in the tomato sauce. Cook for a few more minutes until the liquid has mostly evaporated.
- Remove from heat, stir in the parsley, and adjust seasonings to taste.
To make the bechamel sauce:
- In a large pot, melt the butter over medium heat.
- Stir in the flour with a whisk. Cook, while continuously stirring, just until golden.
- Slowly pour in the milk, while continuously whisking to prevent lumps, followed by the chicken broth.
- Whisk in the salt and nutmeg.
- Cook, stirring often to prevent the bottom from burning, until the mixture has thickened.
- Remove from heat.
- Once the mixture stops bubbling, stir in the mozzarella until smooth.
- In a small bowl, beat the egg. While continuously beating, pour in a little of the hot béchamel to temper the egg. Pour the egg mixture back into the pot of béchamel while whisking until smooth.
To layer the Macarona Bechamel:
- Arrange half of the cooked penne in the prepared baking dish.
- Top with all of the beef mixture.
- Cover the beef with the remaining penne.
- Fully cover with an even layer of the béchamel sauce.
- Bake the Macarona Bechamel, uncovered, in the preheated oven until golden and bubbly, 40-50 minutes.
- Allow to cool for at least 15 minutes before cutting and serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
