Directions
- Cook the Pasta
Boil the pasta in salted water until just al dente.
Drain and immediately mix with butter or margarine, a spoon of tomato sauce, and salt & pepper.
Mix well while pasta is still hot.
- Prepare the Meat Filling
Warm your pre-cooked minced meat.
Add tomato sauce.
Adjust salt & pepper.
Add freshly grated nutmeg for extra flavor.
Set aside.
- Make the Béchamel
In a large saucepan, melt the margarine over medium heat.
Add the flour and cook for a few minutes, stirring continuously to remove the raw flour taste.
Start adding the cold milk gradually, ½ cup at a time, whisking very well after each addition.
After ~3 cups of milk, use a hand blender directly in the pot if needed to eliminate any lumps.
Continue cooking until the sauce thickens.
It should coat the back of a spoon smoothly.
Turn off the heat and let it rest 15–30 minutes—it will thicken more.
Return to low heat and adjust the seasoning.
(If using cheese later, go light on salt.)
Add grated nutmeg, Parmesan cheese (optional), and heavy cream (optional).
Quickly whisk in one egg. Do this fast so the egg doesn’t scramble.
The egg adds creaminess and gives a beautiful golden top.
- Assemble the Dish
Preheat oven to 350–370°F (175–190°C).
Spread a very thin layer of béchamel on the bottom of your baking dish.
Add half the pasta and spread it evenly.
Add the minced meat layer.
Add the remaining pasta.
Place the dish on a rimmed baking sheet lined with foil (to catch spills).
Pour the remaining béchamel over the top and smooth it out.
- Bake
Bake for 45–60 minutes, until the top turns light golden.
Turn off the oven and leave the dish inside for 5–10 extra minutes to deepen the color.
(Don’t leave it longer or the dish may dry out.)
- Portion Notes
For two people: use half the quantities.
For a potluck or large gathering: double the pasta and béchamel.
