Egyptian Pasta Bake Comfort Food (Print Version)
# Ingredients:
→ For the Meat Sauce and Pasta
01 -
A good splash of olive oil
02 -
1 medium yellow onion, rough chopped
03 -
10 plump garlic cloves, minced
04 -
1 pound lean ground beef (90-95%)
05 -
A heaping tablespoon of tomato paste
06 -
1 cup tomato passata (or your favorite tomato sauce)
07 -
A good pinch of kosher salt
08 -
1 beef bouillon cube, crumbled between your fingers
09 -
Half a teaspoon of ground cinnamon
10 -
A small grating of fresh nutmeg (about 1/8 teaspoon)
11 -
A couple pinches of ground allspice
12 -
14 ounces of your favorite penne pasta
→ For the Creamy Bechamel
13 -
6 tablespoons unsalted butter (about 3/4 stick)
14 -
1 fragrant bay leaf
15 -
6 tablespoons all-purpose flour
16 -
3 cups whole milk, at room temperature if possible
17 -
1 cup half and half
18 -
1 beef bouillon cube, crumbled
19 -
A whisper of freshly grated nutmeg (1/4 teaspoon)
20 -
A generous 1/2 teaspoon white pepper
21 -
1 and 1/2 cups of stretchy mozzarella cheese
# Instructions:
01 -
Get your oven going to 375°F with the rack centered. Grab your favorite 9x13 casserole dish and give it a good spray with cooking oil to prevent sticking.
02 -
Boil your pasta for about 2 minutes less than the package says - we want it a bit underdone since it'll finish cooking in the oven. Drain it well but skip rinsing - we need that starch to help our sauce cling.
03 -
Warm the olive oil in a large skillet over medium heat. Toss in those chopped onions with a tiny pinch of salt and cook until they're soft and translucent, about 7-9 minutes. Add your garlic and let it release its aroma for about a minute - don't let it brown!
04 -
Crank the heat to medium-high and add your ground beef, breaking it apart with your spoon as it browns. Once it's no longer pink, add that tomato paste and let it caramelize for 30 seconds or so. Pour in the tomato sauce, crumbled beef bouillon, salt, and those wonderful warm spices - cinnamon, nutmeg, and allspice. Add a splash of water (about 1/4 cup), stir everything together, and let it simmer until it thickens and hugs the meat, roughly 5-7 minutes.
05 -
Drop the bay leaf and butter into a saucepan over medium heat. Once the butter melts, whisk in the flour and let it cook briefly to lose that raw flour taste. Add the crumbled beef bouillon and mix well.
06 -
Combine your milk and half and half, then slowly stream it into the flour mixture, whisking constantly. Pause between additions to whisk out any lumps. Season with nutmeg, white pepper, and a touch of kosher salt. Keep whisking until the sauce comes to a gentle bubble and thickens enough to coat the back of a spoon, about 5-7 minutes. Off the heat, stir in half of your mozzarella until melted.
07 -
Mix about a quarter of your bechamel with the cooked pasta and spread it across the bottom of your baking dish. Layer the meat sauce evenly on top, then pour over the remaining bechamel. Finish by sprinkling the reserved mozzarella over everything.
08 -
Cover the dish with foil (spray the underside first so it doesn't stick to the cheese!). Bake covered for 45 minutes, then uncover and bake 15 minutes more. For that irresistible golden top, switch to broil for just a minute or two - watch it closely!
09 -
Let your masterpiece rest for at least 15 minutes before serving, though if you want picture-perfect slices, give it a good 40-45 minutes to set up properly. Trust me, it's worth the wait.
# Notes:
01 -
This Egyptian comfort food is perfect for family gatherings and special occasions.
02 -
The dish tastes even better the next day when the flavors have had time to meld.
03 -
In Egypt, this dish is often served for Sunday lunch or holiday celebrations.