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.