Golden Layered Italian Beef & Pasta Bake

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Golden Layered Italian Beef & Pasta Bake

Caption: 🇮🇹✨ A secret straight from Italy! This isn’t just a pasta dish; it’s a masterpiece of savory beef, creamy béchamel, and melted cheese. The best dinner you will ever have—simple, hearty, and absolutely unforgettable! 🍝🧀

Ingredients

For the Beef Sauce:

  • 600 g minced beef

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 300 g chopped canned tomatoes (in their own juice)

  • Salt and black pepper to taste

  • 1 tbsp olive oil (for sautéing)

For the Creamy Béchamel & Pasta:

  • 300 g penne rigate pasta

  • 40 g butter

  • A bunch of spring onions, chopped

  • 2 tablespoons flour

  • 500 ml milk

  • 150 g hard Parmesan cheese, grated

  • 150 g hard mozzarella cheese, grated

Preparation Steps

1. Prepare the Savory Beef Base

  • Heat a splash of olive oil in a large pan over medium heat.

  • Add the chopped onion and minced garlic, sautéing until softened and fragrant.

  • Add the 600 g minced beef and cook until browned.

  • Stir in the 300 g chopped tomatoes and season with salt and black pepper.

  • Let the sauce simmer on low heat for about 10–15 minutes until thickened.

2. Cook the Pasta

  • Bring a large pot of salted water to a boil.

  • Cook the 300 g penne rigate until it is “al dente” (slightly firm to the bite).

  • Drain the pasta and set aside.

3. Make the Béchamel Sauce

  • In a medium saucepan, melt the 40 g of butter.

  • Add the chopped spring onions and cook for 1 minute.

  • Stir in the 2 tablespoons of flour and cook for another minute to create a roux.

  • Slowly pour in the 500 ml of milk, whisking constantly to ensure no lumps form.

  • Continue cooking and stirring until the sauce thickens and coats the back of a spoon.

  • Stir in half of the grated Parmesan cheese until melted.

4. Assemble the Layers

  • Preheat your oven to 390°F (200°C).

  • In a large baking dish, spread the beef sauce as the bottom layer.

  • Combine the cooked penne with the creamy béchamel sauce and spread this mixture evenly over the beef.

  • Top the dish with the remaining Parmesan and the 150 g grated mozzarella.

5. Bake to Perfection

  • Place in the oven and bake for 20–25 minutes, or until the cheese is melted and develops a beautiful golden-brown crust.

  • Let the dish rest for 5 minutes before slicing into squares to serve.

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