Macarona Bechamel (Egyptian Baked Pasta)
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
8 -12 Servings
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Course
Main Course
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Cuisine
Egyptian
Macarona Bechamel (Egyptian Baked Pasta)
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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.
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Ingredients
- 1 1/2 pounds penne pasta dried
- 1 tablespoon olive oil 15 milliliters
Beef:
- 2 tablespoons olive oil 30 milliliters
- 1 onion peeled and diced
- 2 cloves garlic peeled and minced
- 2 pounds ground beef 900 grams
- 1 1/2 teaspoons salt
- 1 teaspoon cumin ground
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper freshly ground
- 1 cup tomato sauce 240 milliliters
- 1/4 cup parsley freshly chopped
Bechamel:
- 4 tablespoons unsalted butter 60 grams
- 1/2 cup all-purpose flour 64 grams
- 4 cups milk 950 milliliters
- 1/2 cup chicken broth
- salt to taste
- 1/4 teaspoon ground nutmeg
- 4 ounces mozzarella shredded, low moisture
- 1 egg large
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
8 reviews
Excellent
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