This baked pasta casserole with ground beef and creamy béchamel is the sort of comforting family dinner that fills the kitchen with the scent of tomatoes, herbs, and melted cheese. The pasta stays beautifully moist under the velvety sauce, while the top bakes into a crisp, golden crust. It can be assembled ahead of time and slipped into the oven just before serving.
Ingredients
For the pasta and meat sauce
- Short pasta (penne, shells, or rigatoni) — 300g (10.5 oz)
- Ground beef — 500g (1.1 lbs)
- Yellow onion — 1
- Garlic — 2 cloves
- Vegetable oil — 1 tbsp, plus a little more for the dish
- Tomato paste — 1 tbsp
- Tomato purée (passata) — 300ml (1 1/4 cups)
- Dried oregano — 1 tsp
- Sugar — 1/2 tsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Hard cheese, such as Parmesan, Gouda, or a blend, grated — 120g (4.2 oz)
- Fresh parsley — 10g (1/3 oz)
For the béchamel
- Butter — 40g (3 tbsp)
- All-purpose flour — 40g (1/3 cup)
- Milk — 600ml (2 1/2 cups)
- Ground nutmeg — 1/4 tsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
Step-by-step recipe
- Preheat the oven to 190°C (375°F). Lightly grease a baking dish with a little vegetable oil.
- Cook the pasta in well-salted water until al dente, 1–2 minutes less than the package directions. Drain well.
- Heat 1 tbsp oil in a skillet, add the finely chopped onion, and sauté for 3–4 minutes until soft and translucent.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the ground beef, break it up with a spatula, and cook for 6–8 minutes until nicely browned.
- Stir in the tomato paste, then pour in the passata. Add oregano, sugar, salt, and pepper. Simmer over low heat for 8–10 minutes until slightly thickened.
- Make the béchamel: melt the butter in a saucepan, add the flour, and cook for 1–2 minutes, stirring, until it smells lightly nutty. Gradually whisk in the milk until smooth. Cook for 5–7 minutes, whisking, until the sauce is thick and creamy. Season with salt, pepper, and nutmeg.
- Toss the cooked pasta with half of the meat sauce so it’s evenly coated and seasoned.
- Assemble the casserole: spread half the pasta in the dish, spoon over some of the béchamel, then add the remaining meat sauce, the rest of the pasta, and a final layer of béchamel. Finish with the grated cheese.
- Bake for 20–25 minutes, until the top is deeply golden and bubbling. Let rest for 10 minutes, scatter over the chopped parsley, and serve.
Nutrition per serving
| Item | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 31 g |
| Fat | 26 g |
| Carbohydrates | 51 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 900 mg |
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Tips and variations
- Choose ridged pasta shapes such as rigatoni, penne, or shells — they hold the sauce especially well.
- To keep the béchamel smooth, pour in the milk in a thin stream and whisk constantly.
- For a deeper, more layered flavor, use a cheese blend: half Gouda and half Parmesan works beautifully.
- Ground turkey or chicken makes the dish lighter, while pork gives it a richer, juicier finish.
- For extra sweetness and moisture, add finely grated carrot or diced bell pepper to the meat sauce.
- Reheat leftovers covered with foil at 160°C (325°F) for 10–12 minutes, or warm individual portions in the microwave for 1–2 minutes.
FAQ
Can I substitute the ground beef?
Yes. Ground turkey, chicken, pork, or a mixed blend all work well. Adjust the seasoning and cooking time as needed, since poultry cooks a little faster.
What can I use instead of béchamel?
You can use a mixture of heavy cream and sour cream in a 1:1 ratio with a pinch of nutmeg, or ricotta thinned with milk to the desired texture.
How do I make this gluten-free?
Use gluten-free pasta and replace the all-purpose flour in the béchamel with rice flour or cornstarch (1 tbsp cornstarch for 600ml milk).
Can I make it ahead and freeze it?
Yes. Assemble the casserole without baking, cover, and refrigerate for up to 24 hours. To freeze, wrap tightly and store for 2–3 months. Bake from chilled for 30–35 minutes, or from frozen for 50–60 minutes, covering with foil for the first 30 minutes.