Delicious Lasagna-Style Pasta Bake: Easy Recipe with Bechamel & Beef

Name: Delicious Lasagna-Style Pasta Bake: Easy Recipe with Bechamel & Beef
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 400 grams Al bronzo mezzi rigatoni (or similar short pasta); 500 grams Ground beef (lean); 1 medium Red onion (finely chopped); 2 medium Tomatoes (diced); 1 can Pomodoro sauce (approx. 400g); 2 teaspoons Berbere spice (adjust to taste); 1 teaspoon Salt (to taste); 2 teaspoons Sugar (to balance acidity); 1 teaspoon Dried oregano; 1-2 bags Mozzarella cheese (grated, approx. 200-400g); 50 grams Butter (for bechamel sauce); 4 tablespoons All-purpose flour (for bechamel sauce); 6 dl Milk (for bechamel sauce); 1 teaspoon Ground nutmeg (for bechamel sauce); 2 tablespoons Olive oil (for frying)

Discover this amazing lasagna-style pasta bake recipe that's packed with flavor! Featuring al bronzo mezzi rigatoni, a rich ground beef and tomato sauce spiced with berbere, creamy bechamel, and melted mozzarella. Perfect for a comforting meal that's easy to make. This collaboration with Smakbox and Barilla brings you a delightful twist on classic baked pasta. You'll love this hearty and satisfying dish!

#pasta bake

#lasagna style

#ground beef

#bechamel sauce

#mozzarella

#easy recipe

#comfort food

Golden Brown Pasta Bake

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Easy

Italian-Inspired

Swedish

Nutrition (per serving)

700

Calories

40g

Protein

60g

Carbs

35g

Fat

Hearty Lasagna-Style Pasta

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Melted Mozzarella Topping

Instructions

0/8 completed

1
Boil the mezzi rigatoni pasta in salted water until it is half-cooked or al dente, about 5-7 minutes. Drain and set aside.
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Boil the mezzi rigatoni pasta in salted water until it is half-cooked or al dente, about 5-7 minutes. Drain and set aside.
5m
Do not overcook the pasta, as it will continue to cook in the oven.
2
In a large pan or pot, heat a splash of olive oil over medium heat. Add the finely chopped red onion and sauté until softened, about 3 minutes. Then add the diced tomatoes and cook for another 2 minutes.
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In a large pan or pot, heat a splash of olive oil over medium heat. Add the finely chopped red onion and sauté until softened, about 3 minutes. Then add the diced tomatoes and cook for another 2 minutes.
5m
Sautéing the onion until translucent brings out its sweetness.

3
Add the ground beef to the pan with the onions and tomatoes. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat. Pour in the can of pomodoro sauce.
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8m
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Add the ground beef to the pan with the onions and tomatoes. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat. Pour in the can of pomodoro sauce.
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Ensure the beef is fully browned for best flavor.
4
Season the meat sauce with berbere spice, sugar, salt, and dried oregano. Stir well to combine and let it simmer gently for 5 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
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5m
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Season the meat sauce with berbere spice, sugar, salt, and dried oregano. Stir well to combine and let it simmer gently for 5 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
5m
The sugar helps balance the acidity of the tomatoes.
5
In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, a little at a time, until smooth and thickened. Season with ground nutmeg.
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In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, a little at a time, until smooth and thickened. Season with ground nutmeg.
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Whisk constantly to prevent lumps in the bechamel sauce.

6
Preheat your oven to 180°C (350°F). In a large baking dish, combine the half-cooked pasta with the meat sauce, mixing well to ensure the pasta is evenly coated.
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Preheat your oven to 180°C (350°F). In a large baking dish, combine the half-cooked pasta with the meat sauce, mixing well to ensure the pasta is evenly coated.
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Choose a dish that can hold all ingredients comfortably.
7
Pour the prepared bechamel sauce evenly over the pasta and meat mixture in the baking dish. Spread it gently to cover the top. Then, sprinkle generously with the grated mozzarella cheese.
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Pour the prepared bechamel sauce evenly over the pasta and meat mixture in the baking dish. Spread it gently to cover the top. Then, sprinkle generously with the grated mozzarella cheese.
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For an extra crispy topping, you can add a sprinkle of breadcrumbs over the mozzarella.
8
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Let it rest for a few minutes before serving. Garnish with fresh herbs if desired.
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25m
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Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Let it rest for a few minutes before serving. Garnish with fresh herbs if desired.
25m
Allowing the pasta bake to rest makes it easier to serve and helps the flavors settle.